Maine Crab Roll

Step 1

Pick through the crabmeat with your fingers and discard any shell fragments or cartilage. Place the clean crabmeat in a medium bowl, being gentle so the lumps stay intact.

Step 2

Cut the lemon in half and squeeze both halves into a small bowl until you have about 1 tablespoon of juice. Scrape the yellow zest from the lemon skin with a microplane or zester and add it to the juice.

Step 3

Pour the mayonnaise into the bowl with the crab, then add the lemon juice and zest plus a pinch of salt and pepper. Gently stir with a rubber spatula until the crab is coated and no dry streaks remain—do not overmix or the lumps will break apart.

Step 4

Place a 10-inch skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted and foaming, about 45 seconds, place both rolls cut-side down in the skillet.

Step 5

Toast the rolls until the cut surface turns golden brown and crispy, about 2 to 3 minutes. Transfer the rolls to a cutting board with the cut-side facing up.

Step 6

Divide the crab mixture evenly between the two rolls, piling it onto the toasted inside surface so it rises slightly above the edges. Serve immediately.