Crab Roll with West Coast Bay Seasoning
Crab Roll with West Coast Bay Seasoning
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Chef Adrian Garcia
Rated 3.5 stars by 4 users
Chef Adrian Garcia
4
10 minutes
We collaborated with Little Shucker restaurant, located just down the block from Oaktown's San Francisco retail shop, to create our West Coast Bay Seasoning. It's a nod to Old Bay, featuring all the traditional flavors with a few of our own California twists.
Little Shucker is an all-day, casual-upscale raw bar and seafood restaurant from The Snug team & Chef Adrian Garcia. With a strong focus on oysters, both raw and baked, the menu also features some of the freshest seafood sourced in California and beyond, in addition to rotating seasonal dishes.
The West Coast Bay Seasoning works perfectly to elevate a cold Dungeness Crab Roll. The mayo in this recipe from Little Shucker Chef Adrian Garcia is also excellent as a dip for french fries or added to a coleslaw or potato salad.
1 teaspoon Oaktown Spice Shop West Coast Bay Seasoning
1 pound picked and cleaned Dungeness crab meat (about 2 cups)
4 New England Style hot dog buns*
Combine all ingredients in a bowl and whisk together. Extra sauce can be stored in a container in the refrigerator.
Mix crab meat, mayo, salt and lemon until the crab is fully coated.
Toast and butter the hot dog buns. Place the crab in the buns, garnish with some fresh chives and enjoy!
*True New England style hot dog buns can be hard to find, but St Pierre Brioche Hot Dog Rolls work well in this recipe.
Sounds delicious. Maybe next, an oyster roll with some of their ideas.