Crab Roll with Smoked Paprika & Fennel Pollen

Inspired by the East Coast lobster roll, this recipe features fresh, succulent Northwest crab. You can use either king crab or Dungeness.

Serves 4 to 6

4 fresh hot dog buns, split

1⁄4 cup whole unsalted butter

2 cups Crab Salad, recipe follows

4 small lemon wedges

1 teaspoon fennel pollen, optional

1 teaspoon smoked paprika, optional

In a sauté or cast-iron pan over medium heat, add the butter. When melted, place the bun, cut-side down into the melted butter and toast. Remove from pan and slice an opening into the top of the bun, creating a pocket for the crab. If you like, drizzle some pan butter into the pocket. Next, add the Crab Salad into the roll, making sure to stuff it well without tearing the bun. It is okay to have some crab protruding from the top. Squeeze the lemon wedge on top, and finish with the fennel pollen and smoked paprika, if desired.

Crab Salad

Makes 2 cups

1 pound fresh cooked king or Dungeness crab meat, picked and chilled

1 tablespoon red onion, peeled and thinly sliced and chopped

1 tablespoon thinly sliced and chopped celery

1⁄2 tablespoon thinly sliced chives

1⁄4 cup mayonnaise

2 teaspoons fresh lemon juice

2 teaspoons kosher salt

1⁄2 teaspoon fresh cracked black pepper

1⁄4 teaspoon fennel pollen

1⁄4 teaspoon smoked paprika

In a mixing bowl, add the crab meat. Gently break the meat apart but leave some larger pieces intact. Add the red onion, celery, chives, mayonnaise, lemon juice, salt, pepper, fennel pollen, and smoked paprika. Mix well and reserve in the refrigerator until ready to use.