Every year for Calli’s birthday, we have a seafood birthday celebration with our best family friend, Leslie. We order a box of Alaskan king crab legs from Costco, steam the legs and serve them with lemon and hot butter. It is one of our favorite summer traditions and something we look forward to every year. The dinner is simple and the crab legs are just SO good. We had a few left over this year and didn’t want to waste one bite, so we decided to repurpose the crab into crab rolls. This recipe is intentionally simple as we want the crab to shine. If you don’t typically find yourself rolling around in leftover crab legs, you can typically purchase them by the leg at your regular supermarket.
Alaskan King Crab Roll
Our take on a classic lobster roll using Alaskan king crab legs.
Ingredients
- 4 king crab legs (cooked, cooled and shells removed)
- 2 tbs mayonnaise
- 1/4 cup fat free Greek yogurt
- juice of one lemon
- 2 tsp salt
- 1 tsp dried dill
- 1 tsp black pepper
- 2 tsp hot sauce
- 4 brioche buns (or hot dog buns of your choice)
- fresh parsley
Directions
- Combine the mayonnaise, greek yogurt, lemon juice, salt, dill, pepper and hot sauce in a bowl and thoroughly mix together.
- Gently break the crab meat into large, bite-sized pieces. Add the crab to the bowl and fold the crab in gently so that the dressing covers all crab pieces.
- Toast the buns (add butter if you would like). Add a generous portion of the crab mix to the bun and top with fresh parsley. Serve immediately with a slice or two of lemon.
TUCK & TATE 