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

      • 1/4 cup celery leaves

      • 3 tablespoons green onion, thin sliced

      • 2 tablespoons carrots, julienne

      For the Aioli

      • 1 egg yolk

      • 1 tablespoon Dijon mustard

      • 1 lemon, juice & zest

      • 1/2 cup olive oil

      • 2 tablespoons tarragon, finely chopped

      For the Apple Salad

      • 1 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 1/4 of crab salad on roll and top with 1/4 of apple salad, this will make 4 sandwiches total.