0 HOURS 45 MINS
2 HOURS 30 MINS
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
One day ahead defrost King Crab in sink with room temperature water.
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.
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!
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 or too liquidy.
THIS IS A PARTY SIZED SERVING. ADJUST SERVING SIZES AS NEEDED.