Crab Rolls have become the rage. Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever. The East Coast has always had the Lobster Rolls. Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls. I surfed the web looking at different recipes for the Crab Rolls. I actually settled on 4 different recipes. None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound. What’s a girl to do? Make up my own as I go! In my household everyone knows for one reason or the other I can’t just follow a recipe word for word. Didn’t have my glasses on or didn’t have that specific ingredient. It’s become the joke of my household. It always tastes good.
The first night I made Crab Rolls for my husband and I. The second night I added the Crab Meat Salad to a green salad. The third day I had a Crab Meat Salad for lunch. Yes, 1 pound of Crab Meat went a long way. The juices of Crab Meat and lemon juice were amazing. In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more. Perfect for those hot summer days when you want something light and yummy!
Combine all the ingredients above to make the Crab Meat filling except the Hoagie Rolls, melted butter, and lettuce.
Brush the melted butter on the Hoagie Rolls and toast until golden on inside of the bread.
Place 1 lettuce leaf on each bun and then divide the Crab Meat filling.
Any Crab Meat filling left over will be great the next day!
The lemon juice and zest make this filling very light. Not even the mayonnaise was over bearing.
Tartar Sauce is one of my favorite sauces I sometimes serve to enhance the flavor of fish. It’s hard to find a good Tartar Sauce in a jar so we like to make our own. Some restaurants make their own to ensure freshness. No additives or preservatives for our homemade Tartar Sauce. We like to enhance our fresh seafood with a creamy sauce. Easy and delicious tasting. Try it next time you are preparing that Petrale Sole fillets or Pacific Rockfish Sandwich or Baked Calamari Tubes.
The other night my oldest asked me to bring home and make Petrale Sole for dinner. I jumped for joy when I heard one of my children ask for fish for dinner. You know there’s that old adage about if you work in an ice cream store you don’t eat ice cream. Cobblers children don’t wear shoes. A contractor’s house is still waiting to be finished. Well rarely do any of my children ask for fish for dinner.
I figured it was the perfect time to make homemade Tartar Sauce. First I was being lazy and used Dill Pickle Relish instead of chopping Dill Pickles. Second off, my lemon was extra large so I needed to add more mayo so the Tartar Sauce wasn’t so runny. Both the fish and the Tartar Sauce turned out great. What are you waiting for? The fish is begging for this topping!
If short on time or lack of ingredients we also sell Vince’s Tartar Sauce. Its as close as we’ve come to finding a homemade Tartar Sauce.
Dungeness Crab Dip is a crowd pleasing appetizer. Your guests will love it. You can buy live Dungeness Crabs, cook them yourself and pick the meat out. Your other choice is to buy cooked Dungeness Crabs, have them cleaned and cracked, and then all you would have to do is pick the meat out. If you’re an expert at picking Dungeness Crabs or have plenty of time – then choose live or cooked Dungeness Crabs. If you are short on time like I usually am when prepping for a party I will often choose the last alternative which is to use DungenessCrabmeat in a perishable container. The cooking, cleaning, and cracking of the Dungeness Crabs has been done for you and me. How easy is that! I make a list of all the dishes I’m planning on serving and then start finding ways to shorten the time to get them made. Usually, I plan on making more dishes than I have time for. There so much to do with delicious Dungeness Crabs. I just want to share my love for the Pacific Ocean Treasures as I refer to the Dungeness Crabs. The Dungeness Crab Dip can be made ahead of time since this recipe is cold.