King Crab Rolls

Ingredients:

• 1 cup fresh lemon juice
• Pinch of Pepper
• 1 cup yogurt
• Pinch of Garlic powder
• 5 tablespoons mayo
• ½ tsp of Cumin
• 1/4 cup fine chopped parsley & dried oregano mix
• King Crab – approximately 5-6 lbs
• 6 Tablespoons of fine chopped chives
• 6 Tablespoons minced shallots

Directions:

One day ahead defrost King Crab in sink with room temperature water.

NEXT DAY:

Squeeze out as much moisture as possible, remove all cartilage. Chop crab up in small and medium pieces – something bite size. In a large container or bowl place crab, 1/2 cup of lemon juice, 1/4 cup yogurt, salt and pepper, some chopped chives, 2 tablespoons of chopped shallots, mix well, cover and let sit overnight.

NEXT DAY:

Drain the crab, and dump out liquid in container/bowl. Place chopped crab back into container. Add 1/2 cup lemon juice, 1 cup chopped celery, 1/2 cup yogurt, 5 Tablespoons of mayo, 1/4 cup fine chopped chives, 2 Tablespoons dried oregano, 4 tablespoons of minced shallots, 2 tomatoes chopped fine (OR 1-2 roasted red peppers. Lastly, a shake or two of Cumin, Garlic Powder, Salt and Pepper to taste. Mix. Let sit. Taste… almost there!

FOR THE ROLLS: Brush each side of roll with Olive Oil. Fill rolls using slotted spoon. Enjoy!

Notes:

If feels like it needs more, add small amounts of salt, pepper, or Mayo/yogurt and lemon juice. You want it to taste like crab and be lightly coated and not too much mayo.

THIS IS A PARTY SIZED SERVING. ADJUST SERVING SIZES AS NEEDED.