Crab Rolls • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Combine the mayonnaise, lemon juice, zest, cayenne pepper, and Tabasco in a bowl. Fold in the crab and green onions, season to taste with salt and white pepper.
• Store in the fridge for up to one day.
• Preheat a griddle to medium heat. Butter the inside of each bun and toast on the griddle until golden brown.
• Place a piece of lettuce in each bun and divide the crab salad between the four buns, serve immediately.