Bonjour! In case you missed last Friday’s announcement, I’m most likely stuffing my face with a croissant as you read this. Ben and I have embarked on a month-long French adventure. It’s our second day in country, and if things are going according to my spreadsheet, we’re in Monaco today. As you read this, Ben is most likely taking a picture in front of every Lamborghini we see. I’m sporting large sunglasses and acting fabulous.
While we’re away, some of my very best blog friends have graciously agreed to guest post for me so that you can continue to enjoy a fresh array of recipes. I am so grateful to these ladies for contributing their time and talents, and I cannot wait to introduce you to each of them and their amazing blogs. We’re kicking off this special series with Marnely from Cooking with Books!
Marnely and I “met” over the interwaves. She was so instrumental in helping me to start some of my first personal recipe development work, taught me to use Twitter (yes, I needed that), and constantly blows me away with her restaurant quality, but approachable recipes (she’s a professional chef!). Marnely lives on Martha’s Vineyard, so last summer when Ben and I traveled to Cape Cod, we were able to meet, and she gave us a fabulous tour of the sites and eats around the island.
Every time I look at Marnely’s blog, I want to make everything she’s cooking (her Red Wine Dark Chocolate Pudding is one of my all-time favorite less-guilt chocolate desserts), and today’s Cape Cod inspired Sriracha Crab Salad Rolls are no exception.
Thanks so much Marnely for sharing this recipe with us!
Today, I’m incredibly excited to be sharing my quick and easy recipe for Sriracha Crab Rolls with Erin’s readers! Erin and I had the opportunity to meet when she and “the law student” a.k.a. her husband, visited Martha’s Vineyard last year. A short day trip to the island and I knew we had to grab lunch, so I guided them to my favorite place, Henry’s Bar at the Harbor View Hotel, for a deliciously local lunch.
One of the funnest memories from that lunch was us ordering a bowl of lobster knuckles. Heck, they were the lunch special at a mere $8, which is a steal for anything on the Vineyard! But once the knuckles arrived, we realized we had to crack them ourselves. Ha, what a fun time that was since none of us where experts. We got our hands dirty, eat fresh lobster dipped in tons of butter, and basically had a great time. So for my guest post today, I wanted to share a twist on a local favorite, the lobster salad roll, and turn it into a crab salad roll.
Note that there are two kinds of rolls: a lobster roll is one where the lobster meat is drenched in butter and served warm, while a lobster SALAD roll is the one where the lobster is tossed with mayonnaise and served cold. Today, we’re making salad rolls, using fresh crab claws!
This crab salad comes together in less than 20 minutes and is spiced with my favorite Asian condiment, Sriracha, making this New England favorite – a family favorite since we can’t live without the spicy sauce. The great thing about this recipe is you can substitute the crab for poached shrimp, lobster, or even scallops for a taste of New England wherever you are.
Thanks to Erin for letting me visit and guest post – and if any of you are planning a visit to Martha’s Vineyard, be sure to let me know. I love giving recommendations and sharing my favorite foodie spots on MV!
Sriracha Crab Salad Rolls
- 10-12 large crab claws
- 1 large lemon cut in half
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon whole grain mustard
- 1/4 cup finely diced celery
- Pinch salt and pepper to taste
- 4 small buns
- Scallions to decorate
- Slightly steam the crab claws in a small saute pan with half a lemon, making sure to squeeze lemon juice over the claws. This helps to add aroma and flavor to the crab. Do this for 5 minutes, take off heat and let cool. Pick the crab meat and place in small bowl.
- Fold in the rest of the ingredients, making sure to add the other half of the lemon by juicing and zesting it into the bowl.
- Chill and make rolls just before serving by stuffing each roll with crab salad and decorating with chopped scallions.
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