By Wylie Dufresne, chef of the famous restaurant wd~50, a intriguing crab rolls recipe with salt and vinegar chips and celery mayonnaise
For the crab roll
For the celery mayo
For the celery root noodles
For the salt'n vinegar chips
To season the crab
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine American
Place the crab, chives, lemon juice, seasoning and Activa RM into a mixing bowl and mix thoroughly to incorporate.
Using plastic wrap roll the mix into 1 inch diameter rolls.
Let set in the plastic for 2 hours.
Using a pasta sheeter set on mark number 2, roll each hot dog bun out into a sheet.
Reserve the hot dog sheets.
Remove the crab roll from the plastic wrap.
Gently brush each hot dog bun with a small amount of egg wash.
Roll the flattened hot dog bun around the crab roll.
Wrap the roll tightly with plastic wrap.
Blanch the celery leaves for 3 minutes and shock in an ice bath.
Combine all the ingredients except for the oil in a blender.
Slowly incorporate all of the ingredients by drizzling in the oil until the mixture is emulsified.
Celery root noodles
Using a Japanese vegetable turner (made by Benriner), turn out noodles made from the celeriac.
Place the “noodles”, salt, and celery bitters in a cryovac bag.
Cook the noodles in a 90°C water bath for 8 minutes.
Cool in an ice bath.
Salt 'n vinegar chips
Using a mandoline, slice the potatoes into thin disks.
Fry the potatoes at 135°C for roughly four minutes.
Season the chips with salt and vinegar powder.
Mix together and reserve for plating.
Roll the crab in melted butter and place on a plancha or pan to lightly brown the roll and warm through.
Smear a layer of celery mayonnaise on the plate.
Place the crab roll on the celery mayonnaise and surround with a pile of celery noodles and a pile of chips.
Dust the crab roll with the crab seasoning.