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These Buttery Garlic King Crab Rolls turn fancy king crab into an amazing handheld delight that makes any regular weeknight feel special. The tender, sweet crab meat works so well with the fragrant herb-garlic butter, and the soft brioche bun adds just enough substance without taking away from the main star. That touch of smokiness from paprika cuts through the richness, making each bite perfectly balanced and leaving you craving another.
When my husband's birthday came around last month, I skipped our typical seafood restaurant and made these crab rolls instead. You should've seen his reaction after his first bite – he actually thought they tasted better than what we'd normally pay three times more for at our favorite place.
What You'll Need
- For the King Crab Rolls: Brioche bread rolls, king crab legs, lemon.
- For the Garlic Butter: Fresh parsley, fresh dill, fresh chives, butter, garlic powder, smoked paprika, ground black pepper, salt.
Easy Preparation Guide
- Whip Up the Garlic Butter:
- Melt butter and stir in black pepper, salt, garlic powder, and smoked paprika. Set aside warm.
- Get the Crab Ready:
- Snip open shells with kitchen shears and pull out crab meat, then cut into smaller chunks.
- Heat the Crab:
- Warm up crab pieces in garlic butter for 3-4 minutes, then mix in parsley, dill, chives, and a squeeze of lemon.
- Finish and Build:
- Lightly brown brioche rolls under broiler, then stuff with the warm crab mix. Pour extra butter on top before serving.
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Seasonal Secrets
During summer, add some heirloom tomatoes; in fall, toss in fresh thyme; or when winter comes, try adding a bit of orange zest to your butter.
The Art of Buying Crab
Go for crab legs that feel heavy and don't have many ice crystals. Surprisingly, the frozen stuff is often fresher than what's sitting in the seafood counter.
From Casual to Elegant
For everyday meals, throw in some homemade potato chips on the side, or create tiny versions on a fancy silver tray when hosting guests.
Making It Your Own
Try adding crispy bacon bits, slices of avocado, or a sprinkle of Old Bay seasoning for your own twist on this dish.
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The idea for these rolls came after an unforgettable Alaska trip I took years back, where I got to taste king crab right from the source. These crab rolls make any meal feel extra special, whether you're marking an occasion or just wanting to treat yourself.
Frequently Asked Questions
- → How do I remove king crab meat easily?
- Grab kitchen scissors and cut along the softer underside of the shell. Split it open and gently pull out the meat. Gloves can protect your hands from sharp edges.
- → Is it okay to use other crab types here?
- Totally! Snow crab or Dungeness crab will work too. Each has its own unique flavor but pairs beautifully with the garlic herb sauce.
- → What sides go best with the rolls?
- These rolls pair great with chips, coleslaw, salads, or even some buttery corn on the cob. Want something heartier? Add seafood chowder.
- → Can I prep the butter sauce early?
- Sure thing! You can make the garlic butter up to three days ahead. Keep it in the fridge or freeze extras for future meals. Gently heat it when you're ready.
- → How do I warm up leftover crab without ruining it?
- Heat it slowly in a pan with some butter on low. Avoid high heat so it stays tender. Leftovers are also delicious cold in a salad!