East Coast Crab Roll

Ingredients

• 1 lb jumbo-lump crabmeat
• 8 ounces cream cheese (do not use nonfat)
• 13 cup mayonnaise (do not use nonfat)
• 1 tablespoon Dijon mustard
• 1 medium lemon
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon Worcestershire sauce
• salt & freshly ground black pepper
• 14 ounces thin focaccia bread (11 x 17 inch piece
• may substitute 1 similarly sized piece of lavash or pita bread
• if using
• cut th)
• 1 cup mayonnaise
• 14 cup ketchup
• 2 tablespoons Old Bay Seasoning
• 2 limes

Instructions

1. Pick over the crabmeat and remove any pieces of shell or cartilage.
2. Heat cream cheese in the microwave, on the defrost setting, for 1 minute, until softened.
3. Whisk together (or use a stand mixer or handheld) the cream cheese, mayonnaise, mustard, 2 tablespoons lemon juice, Old Bay seasoning, and Worcestershire sauce; season with salt and pepper.
4. Gently fold in the crab meat.
5. Trim the bread, horizontally, to a thickness of 1/4 inch to 1/2 inch; spread with the crab mixture, leaving a 1/2 inch margin around the edges.
6. Beginning at the short side, roll up; trim or even up the edges, then cut into 4 equal pieces.
7. Divide among individual serving plates.
8. Make the sauce by combining mayonnaise, ketchup and Old Bay seasoning; squeeze in 2 tablespoons lime juice, and stir.
9. Drizzle sauce over each crab roll.