Name: Lemony "Crab" Rolls with Mesclun Salad and Old Bay Potato Chips
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons mayonnaise; 2 1/2 tablespoons fresh lemon juice; 1 pound flake-style imitation crabmeat, torn into bite-size pieces (see Cook's Note); 1 large celery rib, finely chopped; Kosher salt and freshly ground black pepper; 1/3 cup chopped chives; 1/4 cup tender celery leaves (from the inner stalks); 8 ounces kettle-cooked potato chips; Old Bay or other seafood seasoning, for sprinkling; 2 tablespoons unsalted butter; 4 top-split hot dog buns; 5 ounces mesclun; 2 tablespoons extra-virgin olive oil

Directions

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Lemony "Crab" Rolls with Mesclun Salad and Old Bay Potato Chips

25m Easy 98%

CLASS

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.

Cook’s Note

In the United States, most imitation crabmeat (also known as "kani" or "krab") is made with wild-caught pollock from Alaska, which helps it to be both sustainable and budget-friendly.