Brown Crab Rolls

This is an American classic with a Norwegian twist.

INGREDIENTS:

Serves four people

2 brown crabs

8 tablespoons mayonnaise or aioli

2 tablespoons sour cream

1 teaspoon of Dijon mustard

1 small shallot, finely chopped

1-2 tablespoons apple cider vinegar

½ - 1 tablespoon curry powder, standard yellow version

crown fennel, both flowers, seeds and leaves

crown cap, both flowers, seeds and leaves

3 heads of marigold (just the petals)

freshly ground black pepper

4 large bread rolls, or brioche buns

butter

1 large or 2 medium-sized boiled, and cooled brown crabs

PREPARATION:

A relative to the popular lobster roll from New England, but with brown crab meat instead of lobster. Serve like a hot dog, in brioche buns.

Do like this:

Mix mayonnaise, sour cream, Dijon mustard and onion, and season with vinegar and curry powder. The dish needs a bit tartness, so don´t be cheap on the vinegar.

Mix in fennel, dill and marigold petals, but save something to decorate the finished dish.

Clean the crabs and mix the crab meat into the mayonnaise mixture. Put aside the prettiest pieces, to decorate in the end.

Cut the brioche rolls from one side, arrange the crab salad inside the bun, garnish with crab meat, dill, fennel and marigold on top.

Grind some black pepper over the final dish and serve.