Sweet, succulent lump crabmeat tossed in a light, creamy dressing with a hint of lemon and fresh chives, all piled into a buttery, toasted split-top bun. A classic New England summer treat ready in minutes.
Prep15 min
Cook5 min
Servings4
Serving size: 1 serving
449cal
28gprotein
30gcarbs
25g
Ingredients
1 lb Lump Crabmeat (Fresh or pasteurized, picked over for shells)
0.33 cup Mayonnaise (Use a high-quality, full-fat mayonnaise)
1 tbsp Lemon Juice (Freshly squeezed is best)
1 pc Celery Stalk (Finely diced)
2 tbsp Fresh Chives (Finely chopped, plus extra for garnish)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
1 pinch Cayenne Pepper (Optional, for a little heat)
Crispy, golden potato chips fried to perfection and seasoned with a sprinkle of salt and chili. A classic homemade snack that's way better than store-bought and surprisingly easy to make.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Creamy crab roll with crispy chips and a tangy pickle – a quick and satisfying lunch treat!
This new_england dish is perfect for lunch. With 742.78 calories and 30.900000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
New England-Style Split-Top Buns
(Also known as frankfurter rolls)
2 tbsp Unsalted Butter (Melted)
Instructions
1
Prepare the Crab Salad
In a medium bowl, whisk together the mayonnaise, lemon juice, finely diced celery, 2 tablespoons of chives, salt, black pepper, and optional cayenne pepper. This creates the dressing base.
Gently pick through the lump crabmeat to remove any stray pieces of shell or cartilage, being careful not to break up the lumps.
Add the crabmeat to the dressing. Using a rubber spatula, gently fold the crabmeat into the dressing until it is just coated. Avoid overmixing to keep the crab chunks intact.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together.
2
Toast the Buns
Heat a large non-stick skillet or griddle over medium heat.
Generously brush the flat outer sides of each split-top bun with the melted butter.
Place the buns butter-side down in the hot skillet. Toast for 1-2 minutes per side, until they are golden brown, crisp, and fragrant.
Remove the buns from the skillet and set aside.
3
Assemble and Serve
Carefully open the warm, toasted buns.
Remove the chilled crab salad from the refrigerator and give it one last gentle stir.
Divide the crab salad evenly among the four buns, piling it high.
Garnish with a sprinkle of extra fresh chives.
Serve immediately with classic accompaniments like potato chips, coleslaw, or a pickle spear.
4
Serving size: 1 serving
214cal
3gprotein
22gcarbs
13gfat
Ingredients
500 g Potato (Use starchy potatoes like Russet or Idaho for best results)
2 cup Vegetable Oil (For deep frying)
1 tsp Salt (Or to taste)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Chaat Masala (Optional, for a tangy flavor)
4 cup Ice Water (For soaking the potato slices)
Instructions
1
Prepare the Potatoes
Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
2
Wash and Soak the Slices
Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
3
Dry the Potato Slices
Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
4
Fry the Chips
Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
5
Drain and Season
Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
Toss gently to coat evenly.
6
Cool and Serve
Let the chips cool for a few minutes; they will become even crispier as they cool.
Serve immediately for the best texture and flavor.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
