Spanked Crab Rolls | You may think you’ve had a Crab Roll before – but were they spanked with spicy sriracha, filled with fresh jumbo lump crab meat, then smothered in a pickled remoulade sauce and served in a buttery toasted bun? We didn’t think so, but we’re happy to oblige.
Honestly, this is one of our all-time favorites, and you will want to eat them till you burst. It’s a game day tradition in our house, and we hope it becomes one of yours too.
* Serve these guys right away while the spanked rolls are nice and hot!
* This recipe is easy to scale up for larger groups. You'll want more!
- Mayonnaise - ½ cup
- Shallot - 2 tablespoons, brunoise
- Prepared Horseradish - 1 teaspoon
- Lemon Juice - ½ a lemon
- Garlic - 1 clove, grated
- Madras Curry Powder - ¼ teaspoon
- Chili Powder - ¼ teaspoon
- Mustard Powder - ¼ teaspoon
- Whole Celery Seed - ½ teaspoon, toasted
- Fennel Seed - ½ teaspoon, toasted
- Pepper - ⅛ teaspoon
- Sugar - ⅛ teaspoon
- Salt - ½ teaspoon
- Butter - ¼ tablespoon
- Jumbo Lump Crab Meat - 8 ounces, picked over for shells
- Hearts of Palm - ⅓ cup (about 2 short stalks, canned), quartered
- Corn Kernels - ⅓ cup, sliced from 1 cob
- Sweet Peppers - 4 tablespoons, brunoise
- Sweet Pickle - 3 tablespoons, brunoise
- Salt - ⅛ teaspoon
- Butter - 3 tablespoons, softened
- Hot Dog Buns - 4
- Sriracha - 3½ teaspoons
- Dijon Mustard - 2 teaspoons
- Saltines - 3 tablespoons, crushed, garnish, optional
- Chives - 2 tablespoons, sliced, garnish, optional
- Spice Grinder - or use a mortar and pestle
- Saute Pan - small
- Mixing Bowl - small
- Saute Pan - small
- Mixing Bowl - medium
- Rubber Spatula
- Mixing Bowl - small
- Cast-Iron Pan - large
Total Time: 15 mins
- First we need to make the remoulade. So cut up your shallot and grate your garlic.
- Add the celery and fennel seed to the dry saute pan. Put it on medium heat.
- Let it toast for about 5 minutes, giving it a quick stir halfway through, until it smells real good.
- Take it off the heat and drop the seeds into your spice grinder.
- Grind the seeds into a fine powder and put them in the mixing bowl.
- Then add all your other ingredients to the bowl, mix it all together well, and season to taste. All done! Set it aside.
- Alright, here we go. Cut up you peppers and pickles.
- Put the crab in the mixing bowl and pick it over for any shells.
- Then stir in about ½ cup of the Remoulade and the peppers & pickles - it should be slightly wet.
- Slice your corn kernels off the cob. Quarter your hearts of palm then thinly slice the pieces crosswise.
- Melt the butter in the saute pan over medium heat, until the bubbles subside and the pan is hot.
- Then toss in the hearts of palm, corn and salt, and saute for 3 minutes until softened.
- Take the mix off the heat and let it cool.
- Then stir it in well with the crab. That's it! Set aside until you're ready to assemble.
- We're going to make a little spicy butter spread to put on the buns. All you need to do is mix together 2 tablespoons of the butter, 2 teaspoons of the sriracha and the dijon.
- Now take each hot dog bun and spread a thin layer of the spread onto each exposed side (the white sides you see when you separate the buns). Set them aside until you're ready to cook.
- Add the last of the butter and sriracha to the cast-iron, stir it together, and put it over medium-high heat. Let the pan get hot - about 2 minutes.
- Then lay in the buns on the butter spread-side down.
- Cook the buns for 1 minute, then flip and cook them for another minute on the other butter spread-side, until they're brown & crispy.
- Let's assemble these bad boys ! Take a bun and gently open it up. Don't break it in half.
- Then spoon in about ½ cup of the crab mix into each bun.
- Spread a little remoulade over the top.
- Then garnish each roll with chives and some crushed saltines for texture.
- Serve with any extra remoulade and butter spread. Good job. These are killer!
* The reason we spread the buns with the spicy butter/sriracha/dijon mix is to prevent the buns from burning in the pan. It's also what makes them "spanked"!
* Do watch the buns carefully so they don't burn. They should only take a minute per side in a hot pan.
* This is another one of our favorite game day treats. It's always a crowd pleaser.