Blue Crab Roll

It's so hard to eat just one of these little blue crab rolls. They make a perfect party appetizer to share over a bottle of our Frivolous Rosé.


  • Blue Crab Meat  ·  8 ounces 
  • Zest of one Lemon  ·   
  • Tarragon  ·  1 bunch 
  • Avocado  ·  1 
  • Crème Fraiche  ·  4 ounces 
  • Celery Leaves  ·  1 bunch 
  • Butter  ·  1 ounce 
  • Canola Oil  ·  1 ounce 
  • Brioche Slider Buns  ·  4 


Mix together blue crab meat, crème fraiche, chopped tarragon, lemon zest and avocado in a small bowl and season with salt and black pepper.

Keep in refrigerator.

Slice 2 ends off the slider buns and cut a “V” shape well in the middle of the buns for crab mixture to fill.

In a non-stick sauté pan, melt butter and canola oil.

Crisp both flat sides of the slider bun to golden brown and cool on a tray.

Once bun is cool, top the bun with crab mixture and garnish with celery leaves.