In my neck of the woods lobster is more expensive than a one hour massage, and doesn’t last as long. But crab I can pick up for $3 making my internal “Lobster vs. Crab” debate pretty short. If you can swing it, buy the Lump or Jumbo Lump, which has big pieces of crab, as opposed to the Special or Claw meat, which is just small shreds of crab.
I know that a traditional lobster roll has mayo, but to be honest with you mayo makes me gag. I always sub a combination of sour cream and cream cheese for the mayo that I refuse to use. With a flavor as delicate as crab, you don’t want to bulldoze the flavors with too much tang, more sour cream than cream cheese gave the perfect balance.
These Kings Hawaiian Hot Dog buns are incredible. The perfect softness with a touch of sweetness that really makes this recipe, a regular hot dog bun won’t work. Scour the town until you find them, they are so crucial to the amazing end result of this recipe. Here is their store locator.
Hawaiian Crab Rolls
3 oz cream cheese
1/2 cup diced mango
2 tbs chopped fresh jalapeno (stem and seeds removed)
1/4 cup sour cream
1/2 tsp salt
1/4 tsp pepper
2 tsp fresh lemon juice
pinch cayenne pepper
8 oz lump crab meat
3 tbs butter
1/2 cup arugula
In a bowl combine the cream cheese, mango, jalapeno, sour cream, salt, pepper, lemon juice and cayenne pepper, stir until well combined. Add the crab meat and stir until just combined, set aside.
Heat a skillet over medium high heat. Butter the sides of the Kings Hawaiian Hot Dog Buns, where they had presiously been attached to each other.
Add to the hot pan and cook on each buttered side until golden brown, about 2 minutes per side, remove from pan.
Line the inside of the toasted buns with arugula. Top with crab mixture.