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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Week 15 of the NFL regular season takes us to a 2 black out game in San Francisco. After getting a few hints and ideas from a foodie guru who lives there, I decided to try a slider based on a basic California roll sushi(even though that particular roll seems to have started in LA, San Francisco is known for great sushi) and put it on, what else. Read more ....sour dough rolls! These rolls didn't come from California, but they, along with the blue crab, an extremely rare find for me, were a wonderful surprise that I happened upon this past weekend ... the timing was too perfect to resist. Week 15 Steelers -3 49ers-20 Ingredients:
1 1/2lbs cooked and cleaned blue crab meat(it doesn't have to be blue crab, but what a treat! i actually found it frozen down on the florida/bama line. only the 2nd time i've even had blue crab |
1/3 cup mayonnaise |
1 lemon |
couple dashes hot sauce |
2 ripe avocados, sliced |
1 cucumber, julienned or sliced(i don't bother to peel or de-seed) |
kosher or sea salt and fresh ground pepper |
prepared wasabi(for those who don't like wasabi, i also made my own version of yum yum sauce, to be posted, later) |
sour dough rolls |
Directions:
1. Combine crab meat(mine was really not lump type, it was pretty shredded , but it worked great), mayo, the juice from about 1/4 of the lemon, hot sauce and a lil salt and pepper.
2. Mix well and set aside.
3. Sprinkle a lil more lemon juice over the avocado slices, if desired to help prevent browning.
4. Make sammiches by heaping the crab salad on the sliced rolls and topping it with sliced avocado and cucumber.
5. Spread a thin layer of wasabi over top roll.
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