BROWN-BUTTER CRAB ROLL

Brown-Butter Crab Roll image

Provided by Rhoda Boone

Yield Makes 4 sandwiches

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, softened, divided
4 hot dog buns, preferably split top
1 teaspoon Old Bay seasoning
1 pound good-quality fresh crabmeat, picked over
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon sliced chives
Lemon wedges (for serving)

Steps:

Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.