Yuzu Crab Roll

Yuzu Crab Roll

Sarah Mickey All Recipes, Citrus Fruit Recipes, Crab Recipes, Japanese Pantry Recipes, Yuzu Recipes Leave a Comment

Yuzu Crab Roll

Makes 4 Servings
Sauvignon Blanc from Sanserre or Chardonnay from Chablis

This is not your typical crab roll. The coriander really adds depth to the sweet crab meat, and the yuzu aioli, quite potent on its own, fades into the background for a faint zesty finish.

Yuzu Crab Roll
  • 20oz Dungeness Crab Meat or Peeky Toe Crab Meat
  • Two Egg Yolks
  • ½ clove of Garlic
  • 1 tsp of Mustard
  • 1 ½-2 tbsp Yuzu Juice
  • 2 tsp whole Coriander
  • 2 tbsp Fresh Parsley Leaves
  • 2 tsp Lemon Juice
  • 1 tsp Lemon Zest, finely minced
  • 1 tbsp plain Mayonnaise
  • 2 tbsp of Unsalted Butter
  • 8 small Butter Lettuce Leaves (4 large)
  • 4 Brioche Rolls, Demi Baguettes or Hoagie Rolls


  • Make the Yuzu Aioli:

with the egg, garlic, mustard, and yuzu juice to taste (how to make an aioli).

Lightly toast the coriander seeds in a dry pan, just until they become aromatic. Be sure to keep the pan moving and not to leave them unattended…they burn easily.


Let the coriander cool, then grind it into a fine powder (how to grind whole spices).

Toss the crab meat with the whole parsley leaves, lemon juice, lemon zest, plain mayonnaise and ground coriander.


Melt 1 tbsp of the butter in a large frying pan, swirling it for even coverage.


Add two buns, toast one side, then, flip.


Once the first two buns are toasted, set them aside and repeat with the rest of the butter and rolls.

Spread yuzu aioli on the buns, add a layer of butter lettuce leaves, then pile on the crab mixture. Serve.

Browse More:
Crab Recipes
Citrus Fruit Recipes