Wasabi Crab Salad Rolls with ginger coleslaw
Why this recipe works: these sandwiches are inspired by two rather different dishes: the classic New England lobster rolls and the crabmeat and avocado stuffed
sushi roll. The flavor of the slaw is inspired by the seasoned rice in sushi and the gari, or pickled ginger, that’s served in alongside it. We avoid using imitation crabmeat in these sandwiches since it lacks the delicate sweetness and texture of real crab. If there’s liquid in the crabmeat container, we pour it off to keep if from diluting the flavor of the filling and making it watery. It’s best to slice the avocado just before assembling the sandwiches so that the flesh won’t discolor, if it’s necessary to prep the avocado ahead of time, keep it from browning by sprinkling the slices with lemon juice and covering by sprinkling the slices with lemon juice and covering them with plastic wrap pressed directly against the surface. We prefer California New England style hot dog buns the kind that are sliced across the top rather than the side here because they’re less bready and they let the filling take center stage.
Wasabi crab salad rolls with ginger coleslaw
Ingredients: serve 4
1/3 cup mayonnaise
1 tablespoon sriracha
1 ½ teaspoons lemon juice
4 scallions, sliced thin
12 ounces fresh lump crabmeat salt and pepper
12 ounces green cabbage, cored and shredded
1 small red bell pepper, seeded and julienned
3 tablespoon toasted sesame oil
1 ½ teaspoon grated ginger
1 avocado, halved, pitted, peeled, and sliced thin
4 hot dog buns
- combine mayonnaise, sriracha, lemon juice, and 2 scallions in medium bowl. Add crabmeat and stir until thoroughly coated. Season with salt and pepper.
- toss cabbage, bell pepper, and remaining 2 scallion in large bowl. Whisk vinegar, oil and ginger in small bowl. Pour dressing over cabbage and toss to coat. Season with salt and pepper.
- divide avocado slices among hot dog buns. Fill each bun with portion of crabmeat. Serve with slaw.
Smart shopping crabmeat
Unless otherwise labeled, crabmeat starts with cooked Atlantic blue crabs. If money’s no object, try lump crabmeat. Usually packed in plastic containers available in the refrigerator near the fish counter, this product features big, tender chunks of crabmeat. It has the best texture and freshest flavor. Most lump crabmeat is pasteurized to extend its shelf life. If you find fresh crabmeat from just – cooked crabs(available locally when crabs are in season), it will taste even sweeter. Whether fresh or pasteurized, lump crabmeat is pricey, ranging from $19.99 to $23.99 per pound. Imitation crabmeat, made of Pollock that has been dyed orange, does not taste anything like crab. If fact, it doesn’t taste like anything, period, so don’t be tempted by the low price.