Light, fresh, with a refreshing kick, these Sriracha Crab Rolls are my new favorite Summer meal.

Growing up in New England really allowed my snobbery of great seafood to blossom and as I grew older, the more I appreciated the easy access to insanely fresh seafood. One of the great treats (few and far between due to cost) were Lobster Rolls. The sweet, succulent, delicate lobster drowning in rich butter heaped in a distinctively crisp hot dog bun cannot be beat. It makes me instantly think of the ocean, of blazing hot sand and brightly colored umbrellas and swimsuits, coconut scented sunscreen and burnt noses and shoulders.

Living in the Southwest, in a definitely land-locked state, I do not have access to my beloved lobster rolls fresh off the boat. The taco game is incredibly strong here, and the prickly pear everything is fantastic in margaritas and other desserts, however the freshest, sweetest little lobsters just are not creatures that thrive in the desert. Perhaps the burnt noses and shoulders are the closest thing to my childhood youth that are a constant out here, with our triple digit weather. When that weather strikes, my longing for fresh, light, and nostalgic foods creep up on me quicker than one can say “landlocked state”.

So what’s a girl to do when it is hitting 115 F outside, and the desire to turn on the oven is at an all time low and the cravings for seafood is at an all time high?

These Sriracha Crab Rolls pair perfectly with a crisp potato chip for those sweltering summer days.

The answer, my friends, is to get creative and I came up with these Sriracha Crab Rolls, which are incredibly refreshing and light, have an Asian inspired flair with the toppings, and land somewhere vaguely in the realm of mock lobster roll. I will state, it absolutely is NOT a traditional lobster roll in ingredients (hello lobster, you are in absentia) however the overwhelming feeling of New England summers are here in this Sriracha Crab Roll.

Using Flake style Imitation Crab allows for delightful different textures with bigger chunks vs smaller ones, just like a true Lobster Roll.

Now, I am not sure if it is only a New England thing, but I had trouble finding these type of hot dog buns here in the Southwest. The exposed sides are perfect for slathering with melted butter and toasting in a skillet or on a flat top grill, and provide that essential buttery crunch that contrasts with the delicate and silky filling. I found you can get a similar effect by using rich brioche hot dog buns and toasting the insides of the bun. This also, incidentally, allows for a protective barrier for the filling, to allow the bread to stay soft and crisp without becoming soggy.

I made the choice to use imitation crab in this salad. It is readily available, light, and incredibly versatile for summertime meals that don’t take a ton of effort or turning on the oven. I prefer the packages that have packed imitation crab, which you have to pull apart with your fingers to make beautiful, chunky flakes. To me, this is much more reminiscent of the tender chunks of lobster used in a traditional Lobster Roll. The meat is light and sweet, and gets coated nicely with the Sriracha and mayo mixture, seasoned with just a touch of fresh cracked black pepper. The sweetness of the imitation crab and the creaminess of the mayo actually dampens down the heat of the Sriracha, as does the fluffy, rich, buttery brioche bun.

Now the Sriracha Crab Rolls are absolutely delicious just with the bun and the crab salad, however what really transforms these little guys into something special are the toppings that you add. My personal favorites are a few shakes of Furikake Seasoning, a Japanese condiment that includes sesame seeds, dried fish, chopped seaweed, some sugar, and some salt, and seaweed snacks that I cut into little strips on top to really enhance that salty taste that only seaweed has. If you want some additional creaminess, thinly sliced avocado is always a delicious addition, and sometimes I love adding the bite of fresh, thinly sliced scallions. The creaminess of the mayo, heat from the Sriracha, and sweetness of the crab just mingle beautifully with the tastiness of the sesame seeds from the Furikake and the saltiness of the seaweed. To me, this is a perfect replacement for my beloved Lobster Rolls until I am back visiting coastal cities that have access to ridiculously fresh caught lobster. The Sriracha Crab Rolls are certainly different, but a very welcome addition to my repertoire during the summer months especially.

Sriracha Crab Rolls

Author: Iris Anna Gohn

Servings: 4

The Crab Salad is insultingly easy and quick to throw together. My husband and I love it so much that we often make a double batch of this, and eat it with crackers and veggies for a no heat dinner during the scorching summers.

Our household personally loves the POW of the Sriracha, and the spice level goes down considerably when you eat it in the rich, buttery brioche buns. However, if you are a fan of things being a little less spicy, simply start off with a smaller amount of the Sriracha and increase as needed. Remember, the buns, the sweet imitation crab, and if you choose to use avocado, are all elements that will damp down the heat level of whatever amount of Sriracha you use.

It keeps well in the fridge in an airtight container for up to a week. This has never lasted longer in our house than two days, though.

Ingredients

For the Crab Salad:

16 oz. Imitation Crab
1/2 Cup Mayo (I use Light Mayo)
2 Tbsp Sriracha (I like it spicy, but you can start off with 2 Tsp and add more if you are sensitive to heat)
Fresh Cracked Pepper to taste

For Serving:

Furikake seasoning
Dried seaweed
Sliced Scallions
Sliced Avocado
Brioche Hot Dog Buns, grilled in butter

Directions

For the Crab Salad:

In a medium bowl, add the mayo and Sriracha and crack a few grinds of black pepper. Start with a smaller amount of Sriracha (like 2 Tsp) and increase as you see fit. Stir together until everything is combined.
Flake the imitation crab into small, bite sized pieces, and stir into the mayo concoction until everything is thoroughly coated.

For Serving:

In a skillet, melt a pat of butter over medium heat and toast the cut sides of the hot dog buns until golden brown and crisp.
Stuff the toasted hot dog buns with the prepared crab salad, then top with Furitake seasoning and dried seaweed. If desired, add thinly sliced scallions and avocado as well.