Crabber’s Crab Roll
For 4
4 rolls, San Francisco sourdough
1 ½ pounds fresh dungeness crab meat
½ pound salted butter, melted
1 tablespoon chopped parsley
Preheat broiler to medium heat. Spoon a few tablespoon of butter in a
sauté pan and place on stove top at medium high heat. Add fresh crab
and sauté with chopped parsley. Adjust heat to low. Cut open rolls and
place on a sheet pan, cut side up. Brush with remaining butter and toast
under broiler or toaster for a fast minute or until golden brown. Remove
rolls from broiler and top with warm buttered crab meat.
For 4
4 rolls, San Francisco sourdough
1 ½ pounds fresh dungeness crab meat
½ pound salted butter, melted
1 tablespoon chopped parsley
Preheat broiler to medium heat. Spoon a few tablespoon of butter in a
sauté pan and place on stove top at medium high heat. Add fresh crab
and sauté with chopped parsley. Adjust heat to low. Cut open rolls and
place on a sheet pan, cut side up. Brush with remaining butter and toast
under broiler or toaster for a fast minute or until golden brown. Remove
rolls from broiler and top with warm buttered crab meat.
image courtesy of Sam Taylor