Oregon Dungeness Crab Roll with Apple Salad

Oregon Dungeness Crab Roll with Kiyokawa Farms Apple Salad
Philippe Boulot, Executive Chef, Multnomah Athletic Club
Make 4 sandwiches
For the Crab Salad
  • 8oz. Dungeness crab meat               
  • ¼ cup celery leaves
  • 3 tablespoons green onion, thin sliced
  • 2 tablespoons carrots, julienne
For the Aioli
  • egg yolk
  • 1 tablespoon Dijon mustard
  • lemon, juice & zest
  • ½ cup olive oil
  • 2 tablespoons tarragon, finely chopped

For the Apple Salad

  • apple, peeled, cored & julienne
  • 1 cup baby arugula
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 4 each, milk bun or hoagie roll
  1.  To make the aioli, in a food processor, add the yolk, mustard and lemon juice, process until fully combined, slowly add olive oil until emulsified.  Fold in lemon zest and tarragon, set aside.
  2. To made the crab salad, combine all ingredients and toss together with the aioli.  Season with salt & pepper, set aside.
  3. To make the apple salad, combine all ingredients and season with salt & pepper.
  4. Assembly:  place ¼ of crab salad on roll and top with ¼ of apple salad, this will make 4 sandwiches total.


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