Red Hills Market’s Crab Rolls
Lange Estate Winery & Vineyards and Red Hills Market teamed up to share a favorite recipe from Chef Jody, which is only made better with a glass of Dundee Hills Chardonnay alongside. Don’t have all the ingredients? Feel free to adapt!
Make sure you carve out some time to spend in the kitchen when you’re ready to attempt this recipe. It’s not simple, but the results are worth all your effort!
FOR THE GARLIC CALABRIAN CHILI AIOLI
- 2 egg yolks
- 3 cloves garlic, finely minced
- 2 cups canola oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Calabrian chili flakes
- Salt and pepper to taste
FOR THE CRAB ROLLS
- 1 cup garlic and Calabrian chili aioli
- 2 pounds Oregon Dungeness crab lump meat, shell fragments removed
- 1 cup butter / Pinch of saffron / Crab shells
- 1 1/2 teaspoons Old Bay Seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely cut chives
- 1 cup rough chopped hearts and leaves of celery
- Salt and pepper to taste
- 8 small soft potato rolls or 4 regular cut in half, quality hot dog rolls work as well
- Charred lemon wedges for garnish and aromatics
- 1/2 cup Shiso leaves or substitute red leaf lettuce leaves
- Small jar trout roe for garnish
- 1 tablespoon finely crushed, toasted hazelnut for garnish
- Bring a large pot of salted water to boil. Add the crabs, then boil them for 10 to 15 minutes, or until they begin to float. Use tongs to remove them from the boiling water, then set them on a sheet tray to cool.
- Once the crabs are cool enough to handle, pick through the crabmeat carefully to remove shell fragments and place the crab meat in a mixing bowl on ice or in the refrigerator.
- Place butter, saffron, and crab shells in a small saucepan and simmer for 20 minutes, allowing the butter mixture to cool in the saucepan.
- While the butter is cooling, place the garlic in a food processor, and blend in the egg yolks. Drizzle the oil in slowly until the mixture emulsifies, then add the Dijon mustard, lemon juice and Calabrian chili flakes and pulse until smooth. Adjust the salt, if needed. You can also thin out the aioli with water if it is too thick. Transfer to a bowl and set aside.
- Strain the melted butter from the saffron and crab shells.
- Brush the butter mixture on the rolls and toast on a grill or broil until lightly browned. Set aside on a sheet pan for final assembly.
- Add the lemon juice, chives, Old Bay Seasoning, Worcestershire sauce, aioli, and celery hearts to the crab and mix gently, leaving chunks of crab for texture. Adjust the crab mixture with salt and pepper to taste.
- Fill the rolls with the crab mixture and toast briefly under the broiler or on a grill with the lid closed—you just want to warm the roll slightly.
- Garnish with charred lemons, shiso leaves, trout roe and hazelnuts.