Come at us, lobster rolls.
Crab rolls taste better than lobster rolls and are 1,000 times easier to make at home. There. I said it.
I know, I know—nothing says summer like a seaside lobster roll, right? You don't need to tell me—earlier this season I ate my weight in the stuff at the in Kennebunkport, Maine. I had lobster tossed in creamy herb mayo, butter-basted lobster served on a toasted bun, and—in one seriously deluxe rendition—lobster that was dressed in both mayoBut I also ate crab rolls. And I liked them better. The meat was sweeter, and the texture was more consistently succulent than temperamental lobster meat, which can go rubbery if it gets cooked an instant too long.
So when I wanted to recreate my Maine experience back in my New York City apartment, I had a choice to make. I could bring squirming live lobsters back to my tiny kitchen, kill them with my bare hands, nervously attempt to nail the cooking time, then spend 30 minutes cracking shells and picking out lobster meat. Or I could buy perfectly plump, already-cooked crabmeat at my favorite seafood counter, warm it in some caramelized butter, and havePhoto by Chelsea Kyle, Food Styling by Rhoda Boone.
Note that this isn't about money. As far as price goes, it's hard to compare lobster and crab, because the prices for both fluctuate so much. These days you can find deals on whole lobster , and crabmeat is available at many different price points—though for a dish like crab rolls, I recommend buying the best quality crab you can find. in Portland, Maine. After browning the butter, I flavor the crab with Old Bay and Worcestershire sauce, two classic seafood-friendly seasonings.
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