Serves 10
Cooking Time Prep time 40 mins, cook 25 mins (plus proving)

500 gm	picked spanner crab meat
150 gm	Kewpie mayonnaise (see note)
2 tbsp	finely chopped chives, plus extra to serve
½ tsp	finely ground celery seed (see note)
½ tsp	togarashi (see note)
To serve:	potato chips and softened butter
Brioche rolls
15 gm	dried yeast
280 ml	milk, at room temperature
600 gm	bread flour
80 gm	softened butter
2 tsp	caster sugar
5	egg yolks
1	egg
For brushing:	eggwash

1	For brioche rolls, stir yeast and milk in a bowl until yeast dissolves, then set aside until foamy. Combine flour, butter, sugar, yolks, egg and 2 tsp fine sea salt in the bowl of an electric mixer fitted with a dough hook, add milk mixture, mix until a dough forms, cover and set aside until doubled in size (1½-2 hours). Divide into 70gm pieces and lightly roll each piece on a work surface to form an oval. Place on two oven trays lined with baking paper, leaving space between each, cover with tea towels and set aside until doubled in size (1-1½ hours), then brush with eggwash.
2	Preheat oven to 180C. Bake rolls until golden and cooked through (15-20 minutes), then set aside to cool.
3	Meanwhile, combine crab, mayonnaise, chives, celery seed and togarashi in a bowl, season to taste and set aside.
4	Preheat grill to high heat. Split rolls, grill until golden (1-2 minutes), spread with butter, fill with crab mixture, scatter with extra chives and serve with chips.

Note Brioche rolls are best eaten on the day they’re made. Kewpie mayonnaise is a Japanese mayonnaise. Kewpie mayonnaise and togarashi are available from Japanese grocers. Celery seed is available from Herbie’s Spices and specialty food shops.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.