Buttery Crab Classic Rolls

Ingredients

• 16 oz Crab Classic Chunky Style surimi crab (Chopped; the transcript identifies Transocean Crab Classic Chunky Style.)
• 0.5 cup Mayonnaise
• 2 tbsp Fresh chives (Finely chopped, plus more for garnish.)
• 1 tsp Lemon zest (Finely grated.)
• 2 tbsp Lemon juice (Freshly squeezed.)
• 1 tsp Hot sauce (Optional; adjust to taste for heat.)
• 1 Shallot (Small, finely diced.)
• 2 stalks Celery (Finely diced.)
• 4 Brioche or hot dog buns (Split, for serving.)
• 2 tbsp Unsalted butter (Softened, for buttering the buns.)
• 2 tbsp Fresh parsley (Chopped, for garnish.)
• Seasoning (To taste; use salt and freshly ground black pepper.)

Steps

1. 1

   Finely chop the chives, dice the shallot and celery, zest and juice the lemon, and chop the surimi crab into bite-size pieces. Set the softened butter and split buns aside.

2. 2

   In a medium mixing bowl, add the mayonnaise, chopped chives, lemon zest, and lemon juice.

3. 3

   If you want a little heat, add the hot sauce. Mix until the dressing is smooth and evenly combined.

4. 4

   Add the diced shallot and celery to the dressing. Stir until the vegetables are coated and distributed throughout.

5. 5

   Add the chopped Crab Classic surimi to the bowl. Fold gently until the crab is coated in the mayonnaise mixture while retaining some texture.

6. 6

   Taste the crab salad and add salt and freshly ground black pepper as needed. Keep the salad chilled while you toast the buns.

7. 7

   Spread the softened butter over the cut sides of the buns.

8. 8

   Heat a skillet or griddle over medium heat. Place the buns butter-side down and toast for about 2 to 3 minutes, until lightly golden and crisp at the edges.

9. 9

   Fill each toasted bun generously with the crab salad.

10. 10

    Finish the rolls with chopped parsley, additional chives, and a final sprinkle of seasoning. Serve immediately while the buns are warm.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates for four rolls. Keep the crab salad refrigerated and serve it cold or chilled in the warm toasted buns.

Nutrition per serving

• main
• seafood
• summer
• quick
• no-bake
• toasted
• sandwich
• American