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Crab Roll | Brooklyn Brine Remoulade

Chef Michael Rotondo, November's Featured Chef, prepares a New England Style Crab roll featuring both the brine from Brooklyn Brine Pickle Co.'s Maple Bourbon Pickles, as well as the pickles themselves! Check out the Recipe Bite above and join The FareTrade to cook alongside Chef Rotondo from the comfort of your own home.

New England Style Crab Roll | Brooklyn Brine Remoulade



1 Celery

1 Carrot

For Pickling Liquid:

1/2 Cup, Apple Cider Vinegar

1/4 Cup, Sugar

1 Cup, Water

Dungeness Crab Salad:

2 Hardboiled Eggs, Finely Chopped

2 Cups, Mayonnaise

1/4 Cup, Chopped Tarragon, Chives, Chervil

4 Celery Ribs, Small Diced

3 Tablespoons, Brooklyn Brine Company Spicy Maple Bourbon Pickles, Chopped

2 Teaspoons, Grated Ginger

2 Lemons, Zested + Juiced

1 Tablespoon, Old Bay Seasoning 

1 Avocado

4 Leaves, Butter Lettuce

1 Pound, Cooked Dungeness Crab, Pulled + Chopped

4 Brioche or Challah Buns



For The Salad:

Place The Vinegar, Water, Sugar in a pot. Bring to a boil for three minutes. Strain + cool. On a mandolin, shave the charrots, and celery fine. Marinate the vegetables in the pickling liquid for six to eight hours and reserve for plating. 

For The Crab Salad:

Mix all remaining ingredients together except the avocado and butter lettuce in a bowl. Check for seasoning and refrigerate until you're ready to serve. 


1. Toast the bun in butter until golden brown.

2. Scoop out the flesh of an avocado and place as the first layer of the roll. Place the Dungeness Crab Salad on top of the avocado. Top the roll with butter lettuce.

3. Finish plating by arranging the carrot and celery salad next to the sandwich with some fried SeafarerPotato Chips (see Salmon Tartar for recipe). Serve with hot sauce if desired.f


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