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.