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Dungeness Crab Roll

This recipe is exactly what a crab roll should be: Mostly crab, a touch of butter, mayo, and lemon and a little seasoning salt for good measure. Don’t bother making these if you can’t get your hands on super fresh crab.

Makes 2 sandwiches

2 split-top brioche buns

4 tablespoons butter, divided

mayo, to taste

8-ounce Dungeness crab meat

K&C secret seasoning blend

1 lemon


for the K&C seasoning blend:

2 tablespoons celery salt

2 tablespoons ground oregano

1 tablespoon ground basil

1 tablespoon garlic powder

1 tablespoon salt

½ teaspoon black pepper

1. Melt 2 tablespoons butter in a cast iron skillet or panini press, and toast buns on each side until golden brown.

2. Spread a small amount of mayo on each side of the bun.

3. Fill each roll with 4-ounces of crab meat.

4. Melt the remaining 2 tablespoons butter, drizzle over the rolls, add a dash of K&C seasoning blend and a squeeze of lemon.