35  Years Of Excellence

Crab Rolls

Crab Rolls

Crab Rolls

Recipe Ingredients: 

  • Crab meat 445 g (possibly Peekytoe)
  • Chive 5 g, chopped
  • Lemon juice 5 g
  • Salt To taste
  • Hot dog buns 1 pack (1 hot dog bun per roll)
  • Eggs 2
  • Cayenne pepper To taste
  • kisan canola cooking oil as need
  • Celery leaf 100 g, blanched
  • Celery seed 15 g, ground
  • Garlic 2 cloves, blanched 3 times
  • Honey 25 g
  • Egg yolk 4 each
  • Grapeseed oil 250 g
  • Lemon juice 5 g
  • Dijon mustard 25 g
  • Celery root 1
  • Celery bitter 5 g (cocktail ingredient made by The Bitter Truth)
  • Fingerling potato 5
  • Vinegar powder 10 g
  • Celery salt 5 g
  • Dried oregano 5 g

Recipe Method: 

  • Place the crab, chives, lemon juice, seasoning and Activa RM into a mixing bowl and mix thoroughly to incorporate.
  • Using plastic wrap roll the mix into 1 inch diameter rolls.
  • Let set in the plastic for 2 hours.
  • Using a pasta sheeter set on mark number 2, roll each hot dog bun out into a sheet.
  • Reserve the hot dog sheets.
  • Remove the crab roll from the plastic wrap.
  • Gently brush each hot dog bun with a small amount of egg wash.
  • Roll the flattened hot dog bun around the crab roll.
  • Wrap the roll tightly with plastic wrap.
  • Celery mayo
  • Blanch the celery leaves for 3 minutes and shock in an ice bath.
  • Combine all the ingredients except for the oil in a blender.
  • Slowly incorporate all of the ingredients by drizzling in the oil until the mixture is emulsified.
  • Celery root noodles
  • Using a Japanese vegetable turner (made by Benriner), turn out noodles made from the celeriac.
  • Place the “noodles”, salt, and celery bitters in a cryovac bag.
  • Cook the noodles in a 90°C water bath for 8 minutes.
  • Cool in an ice bath.
  • Salt 'n vinegar chips
  • Using a mandoline, slice the potatoes into thin disks.
  • Fry the potatoes at 135°C for roughly four minutes.
  • Season the chips with salt and vinegar powder.
  • Crab seasoning
  • Mix together and reserve for plating.
  • Serve
  • Roll the crab in melted butter and place on a plancha or pan to lightly brown the roll and warm through.
  • Smear a layer of celery mayonnaise on the plate.
  • Place the crab roll on the celery mayonnaise and surround with a pile of celery noodles and a pile of chips.
  • Dust the crab roll with the crab seasoning.