Brown-Butter Crab Roll

Name: Brown-Butter Crab Roll
Yield: 4 servings
Ingredients: 1 1/2 cup (1 stick) unsalted butter, softened, divided; 1 4 hot dog buns, preferably split top; 1 1 teaspoon Old Bay seasoning; 1 1 pound good-quality fresh crabmeat, picked over; 1 1 tablespoon Worcestershire sauce; 1 2 tablespoons fresh lemon juice; 1 1/4 teaspoon kosher salt; 1 1 tablespoon sliced chives; 1 Lemon wedges (for serving)

From the kitchen of Carly

Sweet crabmeat meets nutty brown butter in a toasted bun. Old Bay and Worcestershire add savory depth while fresh lemon keeps everything bright. This is the fancy crab roll that tastes effortless, served warm with wedges for squeezing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (1 stick) unsalted butter, softened, divided
14 hot dog buns, preferably split top
11 teaspoon Old Bay seasoning
11 pound good-quality fresh crabmeat, picked over
11 tablespoon Worcestershire sauce
12 tablespoons fresh lemon juice
11/4 teaspoon kosher salt
11 tablespoon sliced chives
1Lemon wedges (for serving)

Instructions

Heat a medium skillet over medium. Spread 2 Tbsp. 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 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, 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.