After spending the summer in New England eating lots of lobster and crab rolls, I of course arrived back home to the extreme heat of Louisiana with a hankering for a cold crab roll. Since I don’t have access to peekytoe crab (like they do in Maine), I began the crab roll recreation using imitation crab meat (I know, don’t gasp, it was a test run). The imitation crab which is really Alaskan Pollock actually was a great substitute, but our next iteration will be made with jumbo lump crab meat and hoagie rolls.

Ingredients:

• 1/4 cup butter melted
• 1 pound of lump crabmeat (lobster or imitation crab)
• 2 tbsp lemon juice
• 1/4 cup mayo
• 2 tbsp minced chives
• 1/2 tsp old bay seasoning
• 1/2 tsp black pepper

Directions:

1. Toss the crabmeat in melted butter. Mix all the remaining ingredients in a large bowl, folding together.
2. Fill hoagie rolls or hotdogs buns with crab mixture. I like to refrigerate to get it chilled and then serve.