Lifestyle Food Recipes Craig Koketsu's Avocado and Crab Rolls The chef of Quality Eats Restaurants in N.Y.C serves up a sandwich with a spicy-sweet kick. By People Staff Published on April 22, 2018 11:26AM EDT Photo: Greg DuPree The chef of Quality Eats Restaurants in N.Y.C serves up a sandwich with a spicy-sweet kick. Craig Koketsu’s Avocado & Crab Rolls 1/3 cup mayonnaise1/3 cup thinly sliced celery¼ tsp. cayenne pepper1 tsp. lime zest, plus 2 Tbsp. fresh lime juice, divided (from 2 limes)1 lb. fresh crabmeat1 tsp. table salt, divided2 ripe avocados, pitted, peeled and chopped¼ cup chopped fresh scallions1 cup fresh raspberries¼ cup granulated sugar¼ cup buffalo-style hot sauce2 Tbsp. unsalted butter, softened6 hot dog buns or brioche buns, split 1. Whisk together mayonnaise, celery, cayenne pepper, lime zest and 1 tablespoon lime juice in a medium bowl. Fold in crabmeat, and sprinkle with ½ teaspoon salt. 2. Stir together avocados, scallions, remaining salt and lime juice in a small bowl. 3. Combine raspberries, sugar and hot sauce in a food processor until smooth. Pour mixture through a fine wire-mesh strainer in a small bowl; discard solids. 4. Preheat a grill to medium high (400° to 450°). Spread butter on insides of buns. Place buns, buttered side down, on grill until lightly charred, 1 to 2 minutes. Divide avocado mixture among buns; top with crab salad. Serve with raspberry hot sauce. Serves: 6Active time: 15 minutesTotal time: 20 minutes