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  • Recipe

Dungeness Crab Rolls

Dungeness Crab Rolls

Ingredients

  • 100 g
    Kewpie Mayo
  • 85 g
    Celery, diced ¼ x ¼
  • 30 g
    Lemon Juice
  • 7 g
    Chives, chopped
  • 5 g
    Lemon Zest Kosher Salt, as directed
  • 300 to 350 g
    Dungeness Crab
  • 312 g
    Silken Tofu
  • 65 g
    Truffle Pâté
  • 55 g
    Confit Garlic
  • 20 g
    Red Wine Vinegar
  • 55 g
    Truffle Oil
  • 65 g
    Garlic Oil
  • 4 to 6 ea.
    Top Loading Brioche Rolls Fried Garlic, to garnish
  • 1 T ea.
    Mint, Chives and Cilantro, chopped

Preparation

Combine mayo, celery, lemon juice, chives, zest and pinch of salt; fold in crab; adjust seasoning as desired with more salt or lemon juice. Set aside.

Blend together tofu, pâté, confit garlic, vinegar and 5 grams of salt. Slowly add truffle oil and garlic oil to make black truffle purée.

To assemble, slice off the tops of the buns to remove crust. Divide the crab salad mix between the buns and drizzle with black truffle purée; sprinkle with fried garlic and chopped herb mix. Slice each roll into thirds or quarters.

Chef Garrett Benedict

Serves 4