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The Daly's Crab Roll with Bourbon Bacon



Bourbon Bacon
  • 3 tablespoons unsalted butter
  • 1 pound thinly sliced bacon
  • tablespoons bourbon
  • 2 teaspoons light brown sugar
  • freshly ground black pepper
Crab Rolls
  • 1/2 cup mayo
  • 2 tablespoons minced celery
  • 1/4 cup diced white onion
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne
  • 2 pounds cooked Dungeness crab meat
  • 6 potato rolls, buttered and toasted

Chef notes

These crab rolls are so great because they keep the summery feel of a seafood sandwich but also have the fall flavors that make them perfect for the cooler weather. Brown sugar and bourbon give bacon a warm, welcoming flavor boost while the fresh crab makes the sandwiches light, bright and exciting.


For the Bourbon Bacon:

In a very large skillet, melt the butter. Add the bacon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the bacon and add the bourbon and brown sugar. Cook over high heat, stirring a few times, until the whisky is slightly reduced, about 30 seconds. Season with pepper and remove the skillet from the heat.

For the crab rolls:

In a bowl, combine mayo, celery, onion, lemon juice, salt, celery salt, pepper, paprika and cayenne.

Gently fold in crab meat. Using a 1/2 cup scoop, portion the crab mixture between the toasted rolls. Add in the Bourbon Bacon and serve.