Taschenkrebsfleisch Crabrolls auf Teller angerichtet

Crab rolls with piment d'Espelette

15 minutes

Leicht

3 persons

Ready for the latest food trend? This delicious street food with tender crab meat and fresh celery on fluffy brioche buns are the ultimate treat. Creamy mayonnaise and a hint of piment d'Espelette give it just the right amount of spiciness. The whole thing is so simple and yet convincing. These crab rolls are guaranteed to delight any foodie or gourmet.

Ingredients

250 g crab meat
3 burger or hot dog brioche buns
60 to 70 ml mayonnaise
2 celery sticks
Espelette pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

The ready-to-cook crab meat is best thawed the day before Place in the refrigerator and drain well before using.
Wash the celery sticks and cut them into thin slices, across the grain. In a bowl, mix the crab meat with the mayonnaise and the celery cubes. Season with a little piment d'Espelette.
Carefully cut the brioche buns, making sure not to cut all the way through. Then fry the cut side in a pan with a little butter until golden brown and slightly crispy.
Distribute the crab meat mixture evenly over the buns. Arrange the crab rolls on plates and serve immediately.