Description

This classic crab roll will be a showstopper at your summer barbecue, picnic, or even just a simple lunch. Less tedious to make than its more famous counterpart—the lobster roll—a crab roll is every bit as sweet, succulent, and hearty. We like to infuse the mayonnaise with lemon juice and zest for a citrusy kick to cut the richness of the shellfish and mayonnaise. In addition, you can top these rolls with fresh homemade seasonal vegetable pickles (whatever's at the market will be perfect) because they complement the filling so wonderfully. Cider vinegar adds rich, fruity acid, but any type of vinegar you use for quick-pickling will work well.

Directions

1. Gather the ingredients.
2. You will need a minimum of 4 hours but no more than 12 for pickling. Place the vinegar and sugar into a nonreactive saucepan and heat to a gentle simmer, stirring until the sugar dissolves. Add the salt and leave to cool (the vinegar does not need to be cold but must not be hot, or it will cook the vegetables).
3. Place the carrot, red onion, and radish into a large glass or stainless-steel bowl and pour the cooled vinegar mixture over. Cover and leave to marinate for 4 hours. 
4. Stir the mayonnaise, lemon juice, zest, and hot sauce (if using) together in a small bowl.
5. Lightly toast the hot dog buns or rolls, or place onto a heated grill or griddle pan for a few moments to lightly char.
6. Check through the crabmeat carefully to make sure there are no broken bits of shell. Stir together the crabmeat, mayo, and chives, then add salt and pepper to taste. Tuck a couple of leaves into each of the rolls. Divide the crab mixture between the rolls and pile onto the leaves.
7. Dress with a few pickles or serve on the side. Serve immediately. Enjoy.