The Alaskan King Crab Roll will make any seafood lovers heart sing! This recipe has it all - fresh lump crab meat, toasty crunchy bun, and a cajun beurre blanc sauce. The contrast in flavors and textures makes for the perfect culinary experience.
Who this recipe is for:
- Any seafood lover (view other seafood recipes here!) will love a flavorful crab recipe like these Alaskan King Crab Rolls.
- For those new to the world of seafood, the familiar roll and delicious sauce of these Alaskan King Crab Rolls provide a comforting introduction to a new cuisine.
- The adventurous home cook! We think of seafood as "special occasion" food that we only order at restaurants. But it's so easy to make at home! These crab rolls are a great recipe to spice up your normal cooking rotation.
How to make Alaskan King Crab Rolls
Instructions for Cajun Beurre Blanc Sauce
Step 1 : Juice lemon and finely dice shallot. Bring bay leaves, lemon juice, shallot, white wine, blackening seasoning and pepper to a low boil for 8 minutes.
Step 2 : Add in butter and reduce to a low simmer for 5 minutes stirring often. Once completely emulsified then turn the heat off and add in heavy cream. Stir very well to incorporate.
Step 3 : Strain mixture to remove any pulp.
Instructions for Crab Roll
Step 1 : Mince garlic cloves. Zest a lemon and juice until you have 1 Tablespoon. Set aside.
Step 2 : Then, in a small pot on medium heat, melt your butter and then sauté garlic for 3 minutes. Add in tarragon, Chipotle Chili Powder, lemon juice, lemon zest and crab meat to warm up.
Step 3 : Using a Brioche Hot Dog Bun toast it with butter or EVOO and place crab butter mixture on the bun and top with Cajun Beurre Blanc and chives.
Video of Alaskan King Crab Roll Recipe
Recipe
Alaskan King Crab Roll
Equipment
- 1 2-3 Quart Pot Cajun Beurre Blanc Sauce
- 1 Mesh Strainer
- 1 Small Pot Crab Butter Sauce
Ingredients
Cajun Beurre Blanc Sauce
- 1 Medium Diced Shallot
- 2 Garlic Cloves
- 1½ tablespoon Butter
- ½ Cup White Wine (Pinot Gris or Sav Blanc)
- 2 tablespoon Lemon Juice
- 1 teaspoon Chipotle Chili Powder OR Cayenne Pepper
- 1 Bay Leaf
- ¾ Cup Heavy Cream
Crab Butter
- 3 tablespoon Butter
- 2 Garlic Cloves
- 1 teaspoon Tarragon
- ½ teaspoon Chipotle Chili Powder
- 1 teaspoon Lemon Juice
- 1½ teaspoon Lemon Zest
- ½ lb Crab (cooked)
Alaskan King Crab Roll
- 2 Brioche Hot Dog Bun
- 2 tablespoon Chives (for topping)
Instructions
- Dice 1 Medium Shallot and 2 Garlic Cloves. In a 2-3 Quart Pot heat to medium.
- Then add in 1 ½ tablespoon of Butter and add in Shallots. Cook for 2 minutes.
- Then add in garlic and cook for another 1 minute.
- Add in ½ cup White Wine (Pinot Gris or Sauvignon Blanc), 2 tablespoon lemon juice, and 1 teaspoon Chipotle Chili Powder or 1 teaspoon Cayenne Pepper.
- Add in 1 Bay Leaf and cook over medium low until most of the wine cooks out leaving you with about 2-3 tablespoon of wine.
- Add in heavy cream ¾ Cup and bring to a low boil and then reduce to a low simmer and let it cook for 7-8 minutes. Once the sauce has thickened it's ready
- Then using a mesh strainer stain off your sauce leaving you with a Creamy Cajun Beurre Blanc Sauce to top your crab with.
- Then in a separate pot, sauté 3 tablespoon butter, 2 garlic cloves, 1 teaspoon tarragon, ½ teaspoon Chipotle Chili Powder, 1 tablespoon lemon juice, and 1 ½ teaspoon lemon zest and add in (½ lb crab) to warm up.
- Using a Brioche Hot Dog Bun toast it with butter or EVOO and place crab butter mixture on the bun and top with Cajun Beurre Blanc and chives.
Notes
Nutrition
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Chef Tim Clowers says
By far the best dish I have literally ever made!