Hazel, Ravines and Downtown is launching its Pacific Northwest Menu on Oct. 6. The menu will feature the Birmingham restaurant’s crab rolls, new Seattle hot dog, and other eats from the area. Want to get a taste of what’s to come? Hazel, Ravines and Downtown is sharing its Alaskan Crab Roll recipe so you can make the dish at home. Find all the ingredients and directions below.
How to Make Hazel, Ravines and Downtown’s Alaskan Crab Roll
20 oz. king crab meat, pulled from shell
4 split-top brioche buns
4 oz. clarified butter
1 cup mayonnaise (Duke’s recommended)
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
Brush both sides of brioche bun with clarified butter and toast on a griddle or cast iron skillet on medium heat about 1 minute per side, or until golden brown.
Mix mayonnaise, lemon, salt, and pepper in a medium-sized bowl. Taste for seasoning and adjust to your liking. Gently fold in crab meat until meat is coated, keeping the pieces as intact as possible.
For a hot buttered crab roll, skip the mayonnaise altogether and poach crab meat in 12 oz. of hot — but not boiling — clarified butter. Poach until meat is warm, about 3 minutes.
Gently spoon 1/4 of the mixture into the top of the brioche. Serve with fresh lemon.
Hazel, Ravines and Downtown, 1 Peabody St., Birmingham, 248-671-1714; hrdkitchen.com
This story is featured in the October 2021 issue of Hour Detroit magazine.