Description
This recipe provides a quick and flavorful twist on a traditional crab roll, replacing standard sauces with a vibrant, tangy kimchi aioli. The combination of fresh lump crab meat and a spicy, complex sauce makes for a perfect high-protein snack or quick dinner ready in just 15 minutes.
Ingredients
- 450 g (1 pound) lump crab meat, picked over
- 4 brioche split-top hot dog buns
- 60 g (4 tablespoons) unsalted butter, melted
- 120 ml (1/2 cup) mayonnaise
- 60 g (1/4 cup) finely minced kimchi
- 15 ml (1 tablespoon) kimchi juice
- 5 ml (1 teaspoon) freshly minced garlic
- 15 ml (1 tablespoon) fresh lime juice
- 2.5 ml (1/2 teaspoon) pure maple syrup
- 2.5 ml (1/2 teaspoon) gochugaru (Korean chili flakes), optional
- 60 g (1/2 cup) finely diced celery
- 15 g (1/4 cup) finely chopped fresh chives
- 5 g (1 tablespoon) finely chopped fresh cilantro (plus extra for garnish)
- 5 g (1 teaspoon) toasted sesame seeds (plus extra for garnish)
Instructions
- Prepare Kimchi Aioli: Whisk together mayonnaise, minced kimchi, kimchi juice, garlic, lime juice, maple syrup, and gochugaru (if using) in a medium bowl. Refrigerate the aioli for at least 15 minutes to allow the flavors to combine.
- Fold Crab Mixture: In a large bowl, combine the picked lump crab meat, diced celery, chopped chives, and cilantro. Add about two-thirds of the prepared kimchi aioli to the crab mixture, gently folding to coat without overmixing the delicate crab meat. Add more aioli if a creamier texture is desired.
- Toast Brioche Buns: Preheat a non-stick pan over medium heat and brush the outsides of each brioche bun generously with melted butter. Toast the buns for 2 to 3 minutes per side, until golden brown and lightly crisp.
- Assemble Rolls: Fill each toasted bun generously with the spicy kimchi crab salad mixture. Drizzle with any remaining aioli and garnish with extra toasted sesame seeds and fresh cilantro before serving immediately.
Notes
To achieve the best flavor and texture, use good quality lump crab meat and refrigerate the kimchi aioli for 15 minutes before mixing. Be gentle when folding the crab mixture to avoid breaking up the delicate meat. If a low-carb option is desired, serve the crab salad in lettuce cups instead of brioche buns.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: dinner
- Method: assembly
- Cuisine: american
Nutrition
- Serving Size: 1 crab roll
- Calories: 500 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg