Dungeness Crab Roll Kit for 4
You’ll savor our abundant servings of fresh, wild-caught Pacific Northwest Dungeness Crabmeat stuffed into soft, freshly baked brioche buns. But the feast would not be complete without your choice of one 1/4 gallon pack (32 oz.) of our best-selling creamy and dreamy New England Clam Chowder or award-winning Seafood Bisque, ready to heat-and-eat.
- 1 lb. Dungeness Crab Meat, your choice of preparation
- 4 oz. Butter
- 1 Lemon
- Old Bay Seasoning
- 4 Packs Oyster Crackers
- 4 Brioche Buns
- 1 Qt. of Chowder, your choice
- Salt and Pepper Packets, Spoons, Forks, Knives, Napkins and Cups
- Serves up to 4
LOBSTER PREPARATION OPTIONS
- Connecticut Style – Tossed with melted butter
- Main Style – Tossed with mayo and celery
- New England Clam – Meaty clams in a creamy broth flavored with potato, onion, celery, bacon, thyme, and white pepper
- Seafood Bisque – Salmon, cod Oregon bay shrimp, tomato, creamy broth garnish with fresh basil.
HOW IT SHIPS
Crab ships fresh & chowder ships frozen with ice packs, may thaw in transit
Chowder: On a stovetop, warm the chowder in a medium-large pot. We recommend using a double boiler and heating gently for approximately 20 minutes. If you don’t have a double boiler, use a regular soup pot and stir constantly to avoid scalding and burns. Do not boil. Pour chowder into a bowl. Serve and enjoy immediately!
Crab Roles: In a small pan, melt the stick of butter over gentle heat. Do not microwave. Place a large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps. Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through. When the butter has completely melted, brush both sides of the brioche roll and place in a separate nonstick pan, and toast until golden brown. Approx ~2 minutes per side on medium heat. Reserve the remainder of the butter for the following step. In the same pan as the melted butter, place the crab meat into the pan. Toss lightly to warm through and squeeze ½ fresh lemon (1-2 teaspoons) into the mix. When rolls are toasted golden-brown, place the warmed crab meat inside the roll. Sprinkle with Old Bay Seasoning to taste.
Unopened crab lasts up to 2 days in the fridge, do not freeze
Unopened chowder lasts up to 4 days in the fridge, do not freeze
Leftovers should be refrigerated immediately and consumed within 24 hours