Wednesday, March 23, 2011

maryland style jumbo lump crab roll with citron aioli

1 pound jumbo lump crab meat
3/4 cup light mayonnaise
1/4 cup dijon mustard
4 cloves roasted garlic (recipe below)
2 celery stalks (finely chopped)
2 scallions (finely chopped)
1 tbsp. old bay spice
2 tbsp. fresh squeezed lemon juice
pinch of fresh cracked black pepper
ciabatta rolls
lettuce leaves

roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

citron aioli:
whisk in a medium bowl the mayonnaise, mustard, roasted garlic, celery, scallions, old bay, lemon juice, and pepper. fold in the 1 pound of jumbo lump crab meat into the mixture.

toast each half of the roll with butter, and build your crab roll.

serves 6.

enjoy :)


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