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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A no-cook recipe from chef Martin Saylor, of the Coastal Sunbelt Produce Company, formerly of the Hay-Adams Hotel and Butterfield 9 downtown. The filling is spread on thin focaccia, but you can use store-bought lavash or na'an or even tortilla wraps. Serve with slices of melon or a dressed salad of watermelon cubes with feta and red onion. This recipe makes extra sauce which makes a nice salad dressing or a topping for seafood tacos, for example. Refrigerate sauce up to 3 days. Ingredients:
1 lb jumbo-lump crabmeat |
8 ounces cream cheese (do not use nonfat) |
1/3 cup mayonnaise (do not use nonfat) |
1 tablespoon dijon mustard |
1 medium lemon |
1 tablespoon old bay seasoning |
1 teaspoon worcestershire sauce |
salt & freshly ground black pepper |
14 ounces thin focaccia bread (11 x 17 inch piece, may substitute 1 similarly sized piece of lavash or pita bread, if using, cut th) |
1 cup mayonnaise |
1/4 cup ketchup |
2 tablespoons old bay seasoning |
2 limes |
Directions:
1. Pick over the crabmeat and remove any pieces of shell or cartilage.
2. Heat cream cheese in the microwave, on the defrost setting, for 1 minute, until softened.
3. Whisk together (or use a stand mixer or handheld) the cream cheese, mayonnaise, mustard, 2 tablespoons lemon juice, Old Bay seasoning, and Worcestershire sauce; season with salt and pepper.
4. Gently fold in the crab meat.
5. Trim the bread, horizontally, to a thickness of 1/4 inch to 1/2 inch; spread with the crab mixture, leaving a 1/2 inch margin around the edges.
6. Beginning at the short side, roll up; trim or even up the edges, then cut into 4 equal pieces.
7. Divide among individual serving plates.
8. Make the sauce by combining mayonnaise, ketchup and Old Bay seasoning; squeeze in 2 tablespoons lime juice, and stir.
9. Drizzle sauce over each crab roll.
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