Crab Rolls

If you're a fan of crab meat, you'll love this delicious and easy-to-make crab rolls recipe. Made with fresh lemon juice, yogurt, mayo, and a variety of spices, this recipe will have your taste buds dancing with delight.

Ingredients:

• 1 lb cooked crab meat (King, Bairdi, Dungeness, etc.)
• 3 tablespoons fresh lemon juice (usually 1/2-1 lemon) 
• Pinch of pepper
• 3 tablespoons yogurt
• Pinch of garlic powder (or fresh garlic to taste)
• 1 tablespoon mayonnaise
• 1/8 teaspoon cumin
• 1 tablespoon finely chopped parsley
• 1/8 teaspoon dried oregano mix
• 1 tablespoon finely chopped chives
• Half of a shallot, minced

Optional Ingredients:

• 1/4 cup diced red bell pepper for sweetness and crunch
• 1/4 cup diced celery for a crisp texture
• 1/4 cup diced cucumber for freshness
• 2 tablespoons capers for a tangy touch
• 1/4 cup diced avocado for creaminess (add just before serving to prevent browning)

Directions:

1. The day before serving, defrost the crab meat.

2. The next day, squeeze out as much moisture as possible and remove all cartilage. Chop the crab meat into small and medium pieces.

3. In a large container or bowl, mix together all the ingredients, cover, and let sit for at least 2 hours. For best results, let it marinate overnight.

4. For the rolls, brush each side of the roll with olive oil and toast over a stove or a grill pan.

5. Fill each roll with crab mixture using a slotted spoon. Enjoy!

Notes:

If you do let it marinate overnight and find that there seems to be a too much liquid, you can drain some of that out. 

If feels like it needs more, add small amounts of salt, pepper, or Mayo/yogurt and lemon juice. You want it to taste like crab and be lightly coated and not too much mayo.

The ingredients don't have to stop where we did in this recipe! We have put kale, spinach, red peppers, tomatoes, pepperoncinis (the list goes on), into this recipe before. Any variation is truly spectacular. 

THIS IS A PARTY SIZED SERVING. ADJUST SERVING SIZES AS NEEDED.