Chesapeake Crab Roll
Crab meat comes in all areas of the world, in different packages, shapes, forms, and sizes. There are hundreds of species of this crustaceans but the one we are most familiar with in Virginia is the blue crab coming out of the Chesapeake Bay. Over fishing and pollution have taken a toll on the crab population but it is making a comeback.
Fresh crab meat is the best but it can be very expensive and hard to find. Pasteurized crab come in sealed cans or pouches is an excellent alternative when you can not find the fresh picked crab. Pasteurized crab meat has an extended shelf life as long as it is stored properly and make sure to never freeze pasteurized crab.
Colossal: Really large lumps of crab meat. Very expensive and usually reserved for food service.
Jumbo Lump: Large lobes of crab, also very expensive. Often used for crab cakes and salads.
Lump: Medium sized lobes and broken pieces. Used in crab cakes and soup.
Back Fin: Broken and random pieces of crab. Used in crab cakes, stuffing, and soups. This would be considered an all purpose product.
Special: Small flakes of crab meat. Considered economical. Used as a filler and applications where appearance is not a consideration and in soups
Claw Meat: Meat coming from the claw; dark in color, rich in flavor. Often used as a filler. Very economical.
Snow Crab, King Crab, Dungeness Crab, Peekee Toe Crab, Stone Crab are other common breeds of crab you might see in markets and on menus. All have a great flavor and are used in different applications. Blue Crab is considered the sweetest tasting crab meat.
Pick the crab variety and size you like and what you can afford.
Chesapeake Crab Roll
1 Pound Jumbo Lump or Lump Crab
¼ Cup Mayonnaise
1 Tablespoon Green Onions, minced
Old Bay Seasoning to taste
hamburger Buns or Rolls
Lettuce and Tomato slices
Gently fold together the crab meat, mayonnaise, green onion, and seasonings. Serve on a toasted bun with lettuce and tomato if you wish.
This is a regional application take from the New England Lobster Roll.
Curry Crab Roll
1 Pound Jumbo Lump or Lump Crab
¼ Cup Mayonnaise
Curry Powder to taste
Arugula as needed
1 dozen Soft Dinner Rolls
Fold together the crab, mayonnaise, and curry powder. Spoon onto toasted rolls and top with arugula leaves. This makes a great finger food for cocktail parties.
Curry powder can be very strong and sometimes less is more in this recipe.
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