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.