Crab and Pickled Cucumber on Brioche
I was inspired to create this recipe by the decadent and delicious Canadian idea of lobster served in brioche rolls. Such hedonism. The toasted brioche here accentuates the sweetness of the crab meat, and is also helped along by the kewpie mayo, which is made just from egg yolk and is nicely rich. The pickled cucumber adds a necessary salty acidity, with still some crunch—and the togarashi (seven spice) gives a little Japanese spice kick!
SERVES 2–4 (WITH LEFTOVER PICKLED CUCUMBER)
Ingredients:
- ¾ oz. piece of ginger root, peeled and finely grated
- 3 fl. oz. rice vinegar
- 2 tbsp. water
- 1 tbsp. caster sugar
- 1 tsp. flaky sea salt
- ½ cucumber, very thinly sliced (with a mandolin if possible)
- 7 oz. white crab meat
- 2 tbsp. kewpie mayo, plus extra to serve
- Zest and juice of 1 lemon
- 4 slices of brioche
- Togarashi, to serve (optional)
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Instructions:
- Put the ginger, rice vinegar, water, caster sugar and salt into a wide jar and mix to dissolve the sugar. Add the cucumber and combine (gently shake with the lid on, if you can). Put in the fridge for 10 minutes.
- Meanwhile, combine the crab meat with the kewpie mayo, lemon zest and juice. Toast the brioche.
- Spread the brioche with a little extra kewpie, then top with the crab meat. Drain some of the sliced cucumber and use to top the crab, followed by a little dusting of togarashi.
