Happy 4th of July!
I was singularly focused on crab, specifically a crab roll. So, I organized my thinking this 4th of July on a non-traditional alternative – spa-influenced of course – to the Hot Dogs and Hamburger of the 4th of July. Of course, there are many hamburger alternatives that you see on the spa menus — some traditional alternatives (veggie burgers, portobello) and some more meat based alternatives (bison burgers). But, I wanted something light as an alternative to a hot summer and day, and somehow I just decided on crab. Hey, its my 4th of July and I will crab if I want to.
Woodloch had a New England style crab roll on its Lunch Menu recently, and i definitely recommend it. I wasn’t really trying to recreate theirs in its entirety, instead I actually was adapting my tried and true Lobster Roll recipe, which I recently served for Father’s Day.
Woodloch’s New England Style Crab Roll is served with “a sesame seed crusted avocado and Napa Cabbage, served on a Top sliced Brioche Bun. Served with your choice of edamame or Terra Chips”
I opted not to recreate in this in its entirety because I was looking for something with a little less fat. I have nothing against a healthy fat like avocado, but I look look at my daily totals and the percentages, and having some nuts and other fats, I opted to forgo the avocado. And I will admit, I am not a cabbage fan, never have been..
Traditional crab and lobster rolls tend to have mayo in them, and i have just never acquired the taste for it. I do not like things with a lot of mayo in it, so potato sales, macaroni salads, and many other “salads” aren’t my thing.
When it comes to lobster rolls and crab rolls, I am a purist, just melted clarified butter and the delicious meat on an oh so yummy brioche bun. But that also didn’t seem particularly spa-like to me. So I reserve that for the special occasions!
So for a healthy spa-influenced alternative that left me between an avocado and a mayo bottle. I kept the more traditional aspects, minus the mayo with finely chopped celery. I added some parsley and scallions for good measure. I drizzled some olive oil. I let that all chill in the refrigerator for a while and then about an hour or two before serving, took that out and let it come back to more room temperature. When I took the mixture out of the refrigerator, I added in some freshly squeezed lemon juice.
Just before serving, I melted some ghee and added some garlic and brushed that mixture onto the brioche buns and put them under the broiler for about 30 seconds. Once out of the broiler, I scooped the crab mixture into the rolls.
And hey, since its the 4th of July, why not throw in some chips, Terra chips of course!
Happy 4th of July