Seattle Dungeness Crab Roll Plate
Pacific Northwest seafood plate reading sweet Dungeness crab meat folded with celery, lemon, and a light mayonnaise dressing, piled into a buttered split-top roll, plated with kettle chips and dill pickle for the Pike Place Market lunch-counter classic at home.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice celery and scallion. Pick dill leaves from stems and finely chop. Finely chop chives. Halve lemon. Pat crab meat dry with paper towel and pick once more for shell fragments.
Build
Fold crab meat with mayonnaise, celery, scallion, dill, chives, Dijon mustard, juice of half the lemon, white pepper, and sea salt in a bowl 1 minute until just bound but not mashed.
Toast
Melt butter in a heavy skillet over medium heat 90 seconds. Lay both rolls on their sides in the butter and toast 4 minutes total, turning every minute until both cut faces turn deep golden and crisp.
Plate
Pile the crab salad generously into each toasted roll until it overflows the top. Divide kettle chips between two plates, setting one roll on each plate. Serve with dill pickle spear and remaining lemon half alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.