Crab roll 2.0
There are countless crab rolls out there — we reckon this is the very best one 🤘
Ingredients
For the crab mix
- ml Aioli
- Roasted pepper
- Gherkin
- tbsp Chives (finely chopped)
- g Picked crab
For the Japanese milk bread (can be skipped or bought)
- g White flour
- g Sugar
- tsp Salt
- g Dried yeast (or 30g fresh yeast)
- g Milk
- Free-range eggs
- g Butter (diced)
- Salt, pepper and lemon, to season
Instructions
It's absolutely fine to buy the milk bread (or hot dog rolls). The bread is really just a vessel for getting that lovely crab mixture into your mouth :speaking_head_in_silhouette:️:crab::ship:
Crab mix
Cut the pepper and gherkin into smaller pieces.
Mix the vegetables into the aioli and throw in the finely chopped chives. Season to taste with salt, pepper and a little lemon if it needs it.
Fold in the crab.
Enjoy!
Japanese milk bread
Cook a thickened paste from 90g water, 90g milk and 30g flour.
Put all the ingredients (apart from the butter) in a mixer and knead for about 5 minutes.
Work the butter in a little at a time, kneading on a low speed.
Leave it to rise until doubled in size.
Roll into pieces of about 50g, or shape the pieces into sub rolls.
Leave to rise until doubled in size again.
Bake at 170°C/150°C fan/gas 3 for 10-12 minutes. Japanese milk bread should take good colour.
For the crab mix
For the Japanese milk bread (can be skipped or bought)
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