Brown Crab Rolls
Serves four people
A relative to the popular lobster roll from New England, but with brown crab meat instead of lobster. Serve like a hot dog, in brioche buns.
Do like this:
Mix mayonnaise, sour cream, Dijon mustard and onion, and season with vinegar and curry powder. The dish needs a bit tartness, so don´t be cheap on the vinegar.
Mix in fennel, dill and marigold petals, but save something to decorate the finished dish.
Clean the crabs and mix the crab meat into the mayonnaise mixture. Put aside the prettiest pieces, to decorate in the end.
Cut the brioche rolls from one side, arrange the crab salad inside the bun, garnish with crab meat, dill, fennel and marigold on top.
Grind some black pepper over the final dish and serve.