Recipe By: The Cherry Bombe Cookbook
Ingredients
1 container jumbo lump crabmeat (drained, 8-ounce)
1 avocado (pitted, peeled, and diced)
cup ¼mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons finely minced fresh chives (plus more for garnish)
Kosher salt
2 tablespoons unsalted butter (at room temperature)
4 hot dog buns
Sauvignon Blanc
Step By Step
1️⃣ Preheat the broiler
Preheat the broiler.
2️⃣ In a medium bowl
In a medium bowl, gently mix together the crab, avocado, mayo, lemon juice, and chives. Season with salt.
3️⃣ Butter the inside of
Butter the inside of the hot dog buns generously and put them on a baking sheet.
4️⃣ Broil until toasty, 2
Broil until toasty, 2 to 3 minutes. Remove from the oven. Divide the filling among the rolls, garnish with chives, and serve.
