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Crab rolls with potato chips


You'll need

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

Method

  • 01
  • 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.
  • 02
  • Preheat oven to 180C. Bake rolls until golden and cooked through (15-20 minutes), then set aside to cool.
  • 03
  • Meanwhile, combine crab, mayonnaise, chives, celery seed and togarashi in a bowl, season to taste and set aside.
  • 04
  • 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.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Sep 2012

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