The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll.  The sweet simplicity was a revelation.  I look forward to one each time we visit our family.  Lobsters certainly aren&#39;t local here in Maryland, but sweet blue crab is abundant this year.  So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic.  We can&#39;t get the classic top split hot dog buns here - so I trim off the crusts from regular buns and toast the sides in butter.  If I were at the Clam Bar in Amagansett - I&#39;d have a Red Stripe with my lobster roll.  I think it makes a nice pairing here too.  This recipe makes more than enough avocado mayo for 2 rolls - so use the extra for a tasty BLT or more rolls!  I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2.  Easily scales upwards.

Avocado Crab Rolls

avocado

mayo

lemon zest

champagne vinegar

crab meat

red pepper, minced

celery, ribs removed, minced

chives

butter

lettuce

Old Bay seasoning

In a food processor, combine all ingredients and process until smooth.  Season with salt and pepper.

Avocado Mayo

In a bowl, gently combine the crab, red pepper, and celery.  Add spoonfuls of the avocado mayo to adjust the moistness to your liking.  For my two rolls, I used approximately 3 tablespoons of the avo mayo.  

Fold in the avocado gently.  Taste for seasoning.

Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll.  Its up to you.  Layer (or not) a few leaves of lettuce in the bun.  Heap on the crab salad.  Sprinkle with Old Bay and top with chives.

avocado crab rolls

Servings: 2

Author : meganvt01

Ingredients

Instructions

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