The lobster roll reinvented! I love crab, but if you prefer lobster, it's an easy substitution! My not-so-secret marinade is to die for-- YUM!
8 ounces fresh crab meat
salt and pepper
1 carrot; grated
1 stalk celery; thinly sliced
2 tablespoons raisins
1 heaping tablespoon mayo
1 teaspoon sugar
1 teaspoon sesame oil
2 thick (3-inch) slices challah bread
2 large leaves butter lettuce; dried
1 avocado; sliced
Remove any crab shells and cartilage from the meat. If the crab has not been cooked in salted boiling water, season crab meat with salt.
In a bowl, combine crab meat, grated carrot, sliced celery, raisins, mayo, sugar, and sesame oil and mix gently using a spoon until thoroughly mixed. Try not to break up the crab meat, especially the large pieces that are still intact. Season with salt and pepper, to taste.
Cut a V shape out of the center in a bird's eye view of the challah. The V should allow enough space to place the crab mixture in the middle, while still keeping the shape of the challah and keep the bun whole. Season with olive oil, salt, and pepper. Toast challah slices in a non-stick pan over medium heat, until golden brown, about 4 minutes the first side, and 2 minutes each subsequent side. Sear the bottom, too.
Assemble the crab rolls. Make sure the butter lettuce leaves are not wet from rinsing. Place one leaf each into the center of the challah bun, which should cover the entirety of the V-shaped space. Spoon half the crab mixture into each bun and top with slices of avocado on the side. Top with sesame seeds.