Dungeness Crab Roll

DUNGENESS CRAB ROLL

Makes 2 sandwiches

2 split-top brioche buns

4 tablespoons butter, divided

mayo, to taste

8-ounce Dungeness crab meat

1 lemon

Seasoning Blend:

2 tablespoons celery salt

2 tablespoons ground

oregano

1 tablespoon ground basil

1 tablespoon garlic powder

1 tablespoon salt

½ teaspoon black pepper

 

1. Melt 2 tablespoons butter in a cast iron skillet or panini press, and toast buns on each side until golden brown.

2. Spread a small amount of mayo on each side of the bun.
3. Fill each roll with 4-ounces of crab meat.
4. Melt the remaining 2 tablespoons butter, drizzle over the rolls, add a dash of seasoning blend and a squeeze of lemon.