Equipment
Ingredients
Spicy Crab Salad
- 400 g king crab meat, cooked, shelled, cartilage removed, large chunks
- 60 g mayonnaise
- 10 g sriracha sauce
- 15 ml lemon juice, freshly squeezed
- 40 g celery, finely diced
- 10 g chives, finely minced
- 1 g black pepper, freshly cracked
- kosher salt
Rolls
- 4 split-top brioche buns
- 30 g unsalted butter, softened to room temperature
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the mayonnaise, sriracha sauce, lemon juice, celery, chives, and black pepper until perfectly smooth and combined. Taste the dressing and season with kosher salt as needed.
Add the prepared king crab meat to the bowl. Using a silicone spatula, gently fold the crab into the dressing until just coated. Be extremely gentle to avoid breaking up the elegant, large chunks of meat.
Place a skillet over medium heat. Spread the softened butter evenly on the outer flat sides of the brioche buns. Toast the buns in the skillet until they are golden brown, crisp, and warmed completely through, taking about 2 minutes per side.
Carefully pry open the warm, toasted buns and generously pile the chilled spicy crab mixture into each crevice, dividing it evenly among the four rolls.
Serve the rolls immediately to ensure the best textural experience, highlighting the contrast between the hot, buttery brioche and the cool, delicate crab salad.
Chef's Notes
- Always pick through cooked king crab meat meticulously to ensure all sharp translucent cartilage is removed before mixing. A single piece of cartilage can ruin the dining experience.
- The hallmark of a high-end seafood roll is temperature contrast. Keep the crab salad thoroughly chilled in the refrigerator until the exact moment you assemble it into the hot, freshly toasted buns.
- Adjust the sriracha quantity based on your preference; it should provide a warming background note that enhances rather than overpowers the delicate, briny sweetness of the crab.
- For an extra layer of elegance, top the finished rolls with a tiny pinch of smoked paprika, finely sliced scallions, or delicate micro-greens just before serving.
Storage
Refrigerator: 1 day — Store the crab salad unassembled in an airtight container.
Reheating: Do not reheat the crab salad. Buns can be toasted fresh upon serving.
