Lemony Crab Rolls With Mesclun Salad And Old Bay Potato Chips Recipes

OLD BAY KING CRAB LEGS

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

LEMONY "CRAB" ROLLS WITH MESCLUN SALAD AND OLD BAY POTATO CHIPS

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Preheat a griddle or large skillet to medium heat.
• In a large bowl, mix the mayonnaise with 1 1/2 tablespoons of the lemon juice. Add the crabmeat and chopped celery and mix well. Season with salt and pepper and mix again. Fold in the chives and celery leaves. Refrigerate or set over ice while you prepare the chips, buns and mesclun salad.
• Spread the chips on a large rimmed baking sheet. Bake on the center rack until hot, 4 to 6 minutes. Remove from the oven and sprinkle generously with Old Bay seasoning.
• Meanwhile, melt the butter on the griddle or in the skillet. Working in batches if necessary, carefully open the buns and cook them split-side down until golden, 1 to 2 minutes. Transfer to plates or a platter.
• In another large bowl, toss the mesclun with the olive oil and the remaining 1 tablespoon of lemon juice; season with salt and pepper.
• Fill the toasted buns with the crab salad. Serve with the chips and mesclun salad.

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

NEW ENGLAND CRAB ROLLS

Steps:

• Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
• Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

LEMONY CRAB SALAD WITH BABY GREENS

Steps:

• In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
• Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

CRAB ROLLS

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.