Found the original recipe in the recently deceased Gourmet magazine (July 2009) as "Lobster Roll." "Crab" surimi subs quite nicely, thank you. This fake stuff tastes pretty good when you mix it with something else, plus it is more convenient and doesn't try to walk away or snap at you. Speaking of snapping, I got to watch "Julie & Julia" today on cable. This is the movie where a wannabe writer writes a blog about cooking her way through Julia Child's The Art of French Cooking. There's a scene where the fun ensues as Julie attempts to kill a couple of lobsters without grossing herself out too much. Meryl Streep is simply mah-vel-ous as the great Julia! But I digress ...
Wait! One more digression: I am the coordinator for ESL (English as a Second Language) at my library. As such, I get to participate in the graduation dinner held at the end of the fall and spring sessions, where the students bring in home-cooked food that represents their respective countries. OMG, the food is wonderful! The students go out of their way to impress everyone else in the class with their culinary skills. Even the men, who you might stereotypically think that they think that cooking is "only" women's work. Most of the dishes are dairy or vegetarian since most of the students are veggie or vegan, or in deference to veggies and vegans bring veggie or vegan dishes. One of the meat-eaters brought in a dish that had surimi in it, telling everyone that it was fake fish. He had no idea that surimi was made of fish. I quietly broke the bad news to him, and he was very upset about it. But wouldn't you know, instead of keeping quiet, he was more worried about the possibility of veggies eating something with a face, so he went around to everyone warning them about the fish in the dish. OK, end of today's digressions ...
I didn't have any rolls in the house, so I just mixed the garlic butter into the filling, plopped the now finished product on my plate and called it "crab" salad. It is nice that way, but it's much better on a roll slathered with the garlic butter. CARBS RULE! (sorry...) You could make it parve by using margarine or more olive oil, but as Julia Child has said, "everything is better with butter."
"Crab" Rolls with Vinaigrette and Garlic Butter
Make 6 rolls
1 pkg. "crab" sticks, chopped
juice of 1/2 lemon
1/3 cup olive oil
1/3 cup thinly sliced scallions (the green part)
1/4 cup finely chopped celery
1/4 cup packed parsley, chopped
1/2 tsp. salt, or to taste (optional)
1/2 stick butter, softened
1 Tbs. minced garlic (about 3 cloves if not using the jarred stuff)
6 hot dog buns
See the scissors in the photo above? Tip alert! I find it easier to snip up herbs rather than chop them. Something with a little more substance, such as the celery I chop the conventionally way.
Preheat broiler. In a large bowl, whisk together the lemon juice and oil. Stir in scallions, celery and parsley. Add "crab" and gently mix together. Add salt, if desired.
In a small microwave bowl, mash together the butter and garlic. Cover loosely, then heat at full power in microwave for 30-60 seconds, or until butter is completely melted. Brush insides of rolls with the garlic butter. Place, rolls, butter side up and opened, on baking sheet. Broil about 1-4 minutes, depending upon your broiler, or until nicely browned.
Fill buns with "crab" salad. Serve with a normal salad.