Recipe: Affäre’s Crab Salad Rouladen

A basic dish gets elevated with this recipe from Affäre.

Photo by Jason Dailey

Affäre chef-owner Martin Heuser transforms crab salad into a work of art with a rouladen complemented by roasted red pepper, curry paint, peaches and cucumbers. It was one of the dishes enjoyed during our September Out to Lunch feature, when KC Magazine Editor-in-Chief Kimberly Stern and Executive Editor Katie Van Luchene sat down with UMKC Conservatory of Music and Dance’s Peter Witte at the Crossroads restaurant, and we loved it so much, we’re sharing the recipe.

Serves 4

For crab salad:

  • 1/2 pound lump crab meat
  • 3/4 cup mayonnaise
  • Small bunch chives
  • Small bunch tarragon
  • 2 jumbo red peppers for rouladen
  • 1/2 red pepper for chopping
  • 1 large shallot
  • 1 ounce butter
  • Seasoning salt
  • Pepper
  • Lemon juice


Finely dice shallots and sauté until translucent, then chill in refrigerator. Slice chives into micro rings. Pick leaves from tarragon and chop finely. With a sharp knife thin out red pepper from the inside. Cut 1/2 pepper into brunoise (fine dice). Blend crab meat with mayonnaise, herbs, pepper and chilled shallots. Season salad to taste.

For the rouladen:

Roast the jumbo peppers over open gas flame or for 20 minutes in oven heated to 500°F. Wrap roasted peppers in plastic foil for 30 minutes before peeling off the skin. Cut each pepper into two long strips by cutting top and bottom off, and slice pepper in half, cleaning the inside from seeds and membranes. Fill your pepper filets with 2 ounces of crab salad each and roll up like a rouladen.

For curry paint:

  •  2 ounces extra virgin olive oil
  • 1/2 teaspoon madras curry powder

Heat oil and curry to 160°F, then chill at room temperature.

For peaches:

  • 1 ripe peach, cut into wedges
  • 1 ounce grape seed oil

Caramelize peaches in skillet and set aside until plating.

For cucumbers:

  • 1 each cucumber
  • 1 cup vinegar
  • 1 cup sugar
  • 1 teaspoon pickling spice
  • 1/4 vanilla bean

Cook vinegar, sugar, spices and vanilla bean for 3 minutes. Turn heat off. Cut cucumbers on a mandolin into spaghetti. Add cucumbers to pickling liquid and infuse for 2-4 hours.


With a pastry brush paint curry oil onto square plate diagonal (practice a few times until you get the perfect strike). On one end, stand up crab rouladen and garnish the top with edible flours or herbs. On the other side, place two peach wedges left and right and opposite the cucumber spaghetti.

Guten Appetit!