Crab buns

These crab buns are perfect for a picnic. Make the buns the night before to give the veg time to pickle.

These crab buns are perfect for a picnic. Make the buns the night before to give the veg time to pickle.

Ingredients

For the crab mayonnaise

1 free-range egg yolk
1 small garlic clove, crushed
1 tsp Dijon mustard
75ml groundnut oil
Juice ½ lemon
200g white crabmeat and 100g brown crabmeat (from larger supermarkets or fishmongers or see our how-to video below)

For the pickle

100ml white wine vinegar
75g caster sugar
½ tsp fine sea salt
1 shallot, very thinly sliced
1 red chilli, deseeded, thinly sliced
1 carrot, cut into long matchsticks
50g radishes, thinly sliced
50g samphire (available from June in supermarkets), washed, any tough bits discarded

To serve

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For the mayo, whisk the egg yolk, garlic and mustard briefly, then gradually whisk in the oil. Once it’s thick, whisk in the lemon juice, then stir in the crabmeat. Loosen with a little water if you like. Season, cover, and store in the fridge.
For the pickle, whisk the vinegar, sugar and salt to dissolve. Stir in the other ingredients, then leave to pickle for at least 4 hours.
For a picnic, butter 4 crusty rolls and wrap in cling film. Put the crab, pickle and fresh coriander in jars or tubs, then pack in a cool bag.

Nutrition: per serving

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Laure Moyle says:

6th Jun 2015 at 5:48 pm

I love this recipe because samphires remind me of family holidays in Brittany (where I discovered sapphires, pickled, as the French eat them a lot at the time, and fell in love with them even that young). Crab is one of my favourite things ever, again because it reminds me of holidays in Cornwall and lots of happy memories. For me this recipe is a perfect blend of really special ingredients left to shine because not much is done to them, and My! A pic nic too! What a day :) actually, next week we are found a big pic nic out with friends and family – I am going to treat them to those. Can’t wait!

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