2 pounds of picked through cooked crab claw meat
4 small diced stalks of celery
1/2 cup of finely sliced green onions
1/4 cup of finely sliced chives
2 tablespoons of chopped parsley
1/2 cup of mayonnaise
1 tablespoon of dijon or spicy mustard
1 roasted, peeled, seeded and small diced red bell pepper
1 roasted, peeled, seeded and small diced poblano pepper
Old Bay seasoning to taste
12 leaves of butter leaf lettuce cut in half
24 small potato, sweet or dinner rolls
Kosher salt and fresh cracked pepper to taste
In a large bowl mix together the crab claw meat, celery, green onions, chives, parsley, mayonnaise, mustard, peppers, old bay seasoning and salt and pepper until combined and add it to the refrigerator until completely cool.
To plate place the leaf lettuce on the dinner rolls and a small amount of the crab salad on top. Serve with the top of the bun.
Download Recipe PDF | Recipe created by Chef Billy Parisi