Equipment
Ingredients
Spicy Crab Filling
- 300 g king crab meat, cooked, shelled, and roughly chopped
- 60 g mayonnaise, chilled
- 15 g sriracha sauce
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 30 g celery, finely diced
- 10 g fresh chives, finely minced
- 2 g kosher salt
The Rolls
- 4 brioche split-top buns
- 30 g unsalted butter, melted
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the mayonnaise, sriracha sauce, lemon juice, lemon zest, and kosher salt until smooth and evenly combined.
Add the roughly chopped king crab meat, finely diced celery, and minced chives to the bowl. Gently fold the ingredients together using a silicone spatula until the crab is just coated with the spicy dressing.
Cover the bowl and refrigerate the mixture for 15 minutes to allow the flavors to meld and the sauce to slightly thicken at 4°C/39°F.
Heat a large skillet or griddle to a medium temperature around 175°C/350°F. Brush the outside edges of the brioche buns generously with melted butter and toast them in the skillet for 2 to 3 minutes per side.
Gently pry open the toasted split-top buns and generously fill each one with the chilled spicy king crab mixture. Garnish with a small pinch of extra chopped chives if desired, and serve immediately.
Chef's Notes
- Ensuring your king crab meat is patted completely dry is the secret to a thick, clinging sauce that will not turn your beautifully toasted bun soggy.
- Picking through the crab meat carefully before mixing is essential. Even high-quality, pre-shelled crab can occasionally harbor small, sharp pieces of cartilage.
- The contrast of temperatures is vital for this dish. The crab mixture must be thoroughly chilled while the butter-toasted bun must be warm and crisp right as it hits the plate.
- For an advanced flavor profile, swap out the sriracha for a teaspoon of yuzu kosho or a dash of high-quality chili crisp to add deeper umami notes.
Storage
Refrigerator: 1 day — Store crab filling separate from the buns in an airtight container.
