Banh Mi-Style Crab Rolls

This sandwich is packed with fresh crabmeat and tangy pickled veggies.

Banh Mi-Style Crab Rolls
Makes 6 Servings
  • ⅓ cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon Cajun seasoning*
  • 1 pound lump crabmeat, drained and picked free of shell
  • 6 (6- to 8-inch) baguette pieces, split lengthwise
  • 3 tablespoons unsalted butter, softened
  • 12 Bibb lettuce leaves
  • Pickled Vegetables (recipe follows), to serve
  • Thinly sliced jalapeño and fresh cilantro sprigs, to serve
Pickled Vegetables
  • ½ cup rice vinegar
  • ⅓ cup sugar
  • 1 pound daikon radish, peeled and julienned (about 4 cups)
  • 3 cups julienned carrot
  • 1 teaspoon kosher salt
  1. Preheat oven to broil.
  2. In a medium bowl, stir together mayonnaise, vinegar, and Cajun seasoning. Gently stir in crab.
  3. Spread cut side of baguette with butter. Arrange, butter side up, on baking sheets.
  4. Broil 4 inches from heat until lightly toasted, about 45 seconds.
  5. Line baguette with lettuce. Fill each with about ½ cup crabmeat mixture. Using a slotted spoon, top with Pickled Vegetables. Top with jalapeño and cilantro. Serve with remaining Pickled Vegetables.
Pickled Vegetables
  1. In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar is dissolved. Let cool completely.
  2. In a large colander, toss together daikon, carrot, and salt, and let stand for 30 minutes. Rinse with cold water; drain, and pat dry. Transfer vegetable mixture to a large bowl; add vinegar mixture, and toss to coat. Cover and refrigerate for at least 1 hour or up to 2 days.