Crab Roll with West Coast Bay Seasoning
Crab Roll with West Coast Bay Seasoning
Crab Roll with West Coast Bay Seasoning
Chef Adrian Garcia
Rated 5.0 stars by 1 users
Author:
Chef Adrian Garcia
Servings
4
Prep Time
10 minutes
We collaborated with Little Shucker restaurant, located just down the block from Oaktown's San Francisco retail shop, to create our West Coast Bay Seasoning. It's a nod to Old Bay, featuring all the traditional flavors with a few of our own California twists.
Little Shucker is an all-day, casual-upscale raw bar and seafood restaurant from The Snug team & Chef Adrian Garcia. With a strong focus on oysters, both raw and baked, the menu also features some of the freshest seafood sourced in California and beyond, in addition to rotating seasonal dishes.
The West Coast Bay Seasoning works perfectly to elevate a cold Dungeness Crab Roll. The mayo in this recipe from Little Shucker Chef Adrian Garcia is also excellent as a dip for french fries or added to a coleslaw or potato salad.
Ingredients
West Coast Bay Mayo
-
1 teaspoon Oaktown Spice Shop West Coast Bay Seasoning
- 6 tablespoons mayonnaise
- 3 tablespoons dijon mustard
-
Pinch of granulated garlic
- ½ tablespoon fresh lemon juice
- 1 teaspoon minced fresh chives
Dungeness Crab Rolls
-
1 pound picked and cleaned Dungeness crab meat (about 2 cups)
- ¼ cup to ½ cup West Coast Bay Mayo (to taste)
- Pinch of salt
- Squeeze of lemon
- Minced fresh chives, for garnish
-
4 New England Style hot dog buns*
- Unsalted butter, for serving
Directions
For the mayo:
Combine all ingredients in a bowl and whisk together. Extra sauce can be stored in a container in the refrigerator.
For the crab roll:
Mix crab meat, mayo, salt and lemon until the crab is fully coated.
Toast and butter the hot dog buns. Place the crab in the buns, garnish with some fresh chives and enjoy!
Recipe Note
*True New England style hot dog buns can be hard to find, but St Pierre Brioche Hot Dog Rolls work well in this recipe.
