Crab rolls with semi-dried Piccolo cherry tomatoes and dill
These delicate brioche rolls are filled with crab mayonnaise and topped with sweet, semi-dried Piccolo cherry tomatoes.
- Cooking:
- Serves: 4 persons
Ingredients
- 8Piccolo cherry tomatoes
- ½garlic clove, finely chopped
- 1sprig of thyme, leaves picked and finely chopped
- extra virgin olive oil, for drizzling
- flaky sea saltto season
- freshly ground black pepperto season
- 200g ofwhite crab meat
- 40g of mayonnaise
- 5g of dill, chopped
- 3g ofsriracha, or to taste
- ½lemon, zest and juice to taste
- saltto season
- 4small brioche rolls
- 12fronds of fresh dill
Instructions
Step 1
Begin with the semi-dried Piccolo cherry tomatoes. Slice them in half horizontally and toss with the finely chopped garlic, chopped thyme and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven and leave to cool completelyStep 2
In the meantime, mix the crab meat together with the mayonnaise, lemon zest and chopped dill. Taste and season with lemon juice, sriracha, salt and pepper. Chill until neededStep 3
Slice the brioche buns halfway down the top of each roll, then carefully spoon in the crab mixture. Top each roll with the semi dried Piccolo cherry tomatoes and garnish with dill fronds