Avocado Crab Rolls

Ingredients

For Avocado Mayo:

• 1/2 ripe hass avocado - rough chop
• 1/3 cup good quality mayo
• 1/4 teaspoon lemon zest
• 1/2 teaspoon champagne vinegar

For Avocado Crab Rolls:

• 1 cup crab meat - (I used blue crab but use your best quality local or available crab.)
• 1/2 ripe hass avocado - chopped
• 2 tablespoons red pepper, minced
• 2 tablespoons celery, ribs removed, minced
• 1 tablespoon chopped chives
• 2 hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)
• 1 tablespoon butter
• 3-4 leaves buttercrunch (butter) lettuce - optional
• Old Bay seasoning

Method 

For Avocado Mayo: 

1. In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.

For Avocado Crab Rolls: 

1. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.
2. Fold in the avocado gently. Taste for seasoning.
3. Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.