Cook Time 30 minutes
Serves 4
Ingredients
2–3 king crab claws, freshly steamed and then picked
3 tbsp mayonnaise
1 tbsp Dijon mustard
2 sprigs dill, chopped plus extra to garnish
Butter, softened
4 soft brioche hot dog rolls, sides trimmed
Pickled celery
1 stalk celery, diced
1 French shallot, finely sliced
¼ cup vinegar
2 tbsp water
½ tsp mustard seeds
2 tbsp sugar
1 tsp salt
Method
Place the diced celery and French shallot into a clean jar or bowl.
In a small pot, heat vinegar, water, mustard seeds, sugar and salt until dissolved. Pour the hot liquid over the celery until fully covered. Serve straight away or make a few days in advance.
Gently fold together the crab meat, mayo, mustard and dill with a splash of the pickling liquid.
Butter the trimmed side of the rolls and toast in a pan until golden.
Spoon the crab mixture into the warm rolls. Top with the pickled celery and shallots that have been drained from the pickling liquid. Garnish with extra dill.
