King Crab Roll
Chef Phillip Frankland Lee is whipping up a delicious seafood appetizer with crab.


  • 3oz cleaned king crab
  • 1 each hot dog bun
  • 1Tbutter

Ingredients for Aoli

  • 4 Yolks
  • 2 lemons juiced
  • 2T Worcestershire
  • 1T Yellow Mustard
  • 2T Celery Salt
  • 1T Garlic Powder
  • 1T Onion Powder
  • 1T Kosher Salt
  • 1T Sugar
  • 1 Pint Canola Oil
  • 1 cup pickles
  • 1 bunch parsley
  • 3 stalks celery 

King Crab Roll - Home & Family

Aioli Directions:
Combine all ingredients except oil, water, pickles, parsley & celery in a food processor and begin blending. Slowly stream the oil into the mixture. As the oil is being incorporated the "aioli" will begin to form by thickening up. Use the water intermittently to thin the aioli as it gets too thick. Set aside. Chop bread and butter pickles, parsley, and celery and mix into aioli. Place in fridge.

Crab Roll Directions:
Warm a cast iron pan and add butter and hot dog bun to get good color on both sides. Remove from heat, quickly mix crab with the spread and then stuff the cold spread into the hot bun and serve immediately.

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