Blue Crab Roulade Recipe

Prepare crab mixture

Inspect lump crab meat and remove any cartilage or shells. In a large bowl gently fold together the crab meat, mayonnaise, Dijon mustard, chopped shallot, chives, parsley, lemon zest, lemon juice, salt and pepper. Be careful not to overwork the crab — fold until combined.

Bind with egg whites

Lightly whisk the two egg whites until frothy (not stiff). Fold the egg whites into the crab mixture gently; they will help bind the roulade while keeping it light.

Shape roulade

Lay one sheet of plastic wrap on your work surface. Spoon half of the crab mixture onto the plastic and shape into a log roughly 8 inches long and 1 1/2–2 inches in diameter. Wrap tightly, twisting ends to seal. Repeat with second sheet and remaining mixture making a second roulade, or lay both portions end-to-end and wrap as a single log if preferred. Chill in refrigerator for at least 1 hour to firm.

Steam or poach (finish cooking)

Bring a steamer pot to a simmer or prepare a shallow pan with 1 inch simmering water. Unwrap the chilled roulade from the outer plastic, rewrap if needed with a fresh sheet to secure. Steam over simmering water for 8–10 minutes until roulade is heated through and egg whites are set (internal temperature about 145°F/63°C). Alternatively, gently poach the roulade in simmering, salted water for 6–8 minutes.

Finish & rest

Remove roulade and let rest for 5 minutes. Brush lightly with melted butter to add sheen and flavor. Slice into 1-inch medallions using a serrated knife or dental floss for clean cuts.

Reduce aromatics

In a small saucepan over medium heat combine the white wine, white wine vinegar and minced shallot. Bring to a simmer and reduce until approximately 2 tablespoons of liquid remain (this takes about 8–12 minutes). Watch carefully so it does not burn.

Finish the sauce

Lower heat to very low and stir in the heavy cream. Remove the pan from direct heat. Whisk in the cold butter, one or two cubes at a time, allowing each addition to emulsify before adding the next. Continue until sauce is smooth and slightly thickened. If sauce becomes too cool and doesn’t emulsify, return to very low heat briefly while whisking constantly.

Add seasonings

Stir in the chopped capers, lemon juice, salt, white pepper and chopped parsley. Taste and adjust seasoning. Keep warm (do not boil) until ready to serve.

Arrange 3–4 slices of crab roulade on each plate. Spoon warm caper beurre blanc around and slightly over the roulade medallions. Garnish with microgreens and a lemon wedge. Serve immediately.