Brown-Butter Crab Roll

Ingredients for Brown-Butter Crab Roll

• 110g (1 stick) unsalted butter, softened, divided

• 4 hot dog buns, preferably split top

• 1 teaspoon Old Bay seasoning

• 450g good-quality fresh crabmeat, picked over

• 1 tablespoon Worcestershire sauce

• 2 tablespoons fresh lemon juice

• 1/4 teaspoons kosher salt

• 1 tablespoon sliced chives

• Lemon wedges (for serving)

Heat a medium skillet over medium. Spread 2 tablespoons butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.

Melt remaining 90ml butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-coloured, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.

Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.