Yuzu Crab Roll
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Sauvignon Blanc from Sanserre or Chardonnay from Chablis | ||
This is not your typical crab roll. The coriander really adds depth to the sweet crab meat, and the yuzu aioli, quite potent on its own, fades into the background for a faint zesty finish.
INGREDIENTS
- 20oz Dungeness Crab Meat or Peeky Toe Crab Meat
- Two Egg Yolks
- ½ clove of Garlic
- 1 tsp of Mustard
- 1 ½-2 tbsp Yuzu Juice
- 2 tsp whole Coriander
- 2 tbsp Fresh Parsley Leaves
- 2 tsp Lemon Juice
- 1 tsp Lemon Zest, finely minced
- 1 tbsp plain Mayonnaise
- 2 tbsp of Unsalted Butter
- 8 small Butter Lettuce Leaves (4 large)
- 4 Brioche Rolls, Demi Baguettes or Hoagie Rolls
DIRECTIONS
- Make the Yuzu Aioli:
1
with the egg, garlic, mustard, and yuzu juice to taste (how to make an aioli).
2
Lightly toast the coriander seeds in a dry pan, just until they become aromatic. Be sure to keep the pan moving and not to leave them unattended…they burn easily.
3
Let the coriander cool, then grind it into a fine powder (how to grind whole spices).
4
Toss the crab meat with the whole parsley leaves, lemon juice, lemon zest, plain mayonnaise and ground coriander.
5
Melt 1 tbsp of the butter in a large frying pan, swirling it for even coverage.
6
Add two buns, toast one side, then, flip.
7
Once the first two buns are toasted, set them aside and repeat with the rest of the butter and rolls.
8
Spread yuzu aioli on the buns, add a layer of butter lettuce leaves, then pile on the crab mixture. Serve.