Maine
Crab and Mango Rolls on Grilled Brioche
Chef Tom Berry of Bambara at Hotel Marlowe –
Cambridge, MA
Adapted by StarChefs
Wine Pairing:
2001 Feudi di San Gregorio Fiano di Avellino
Yield: 4 Servings
Ingredients:
- 1 pound fresh Maine crabmeat
- ½ cup finely diced mango
- ½ cup thinly shaved fennel bulb
- ¼ cup finely diced red onion
- 2 Tablespoon chopped chives plus 1 Tablespoon reserved for
garnish
- 1 teaspoon honey
- 1 teaspoon sambal chili paste
- Juice of ½ lemon
- ½ cup lemon aioli (recipe below)
- 4 small center split brioche buns
- 2 Tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Method:
Just before serving mix all of the first nine ingredients in a
non reactive bowl and season with salt and pepper. In a sauté
pan over medium heat, melt the butter and grill the rolls on each
side until golden brown. Divide the filling between the four rolls
and garnish with the reserved 1 tbsp chopped chives. Best served
immediately, but will hold well in the fridge for 2 hours.
Lemon Aioli
- 1 clove garlic, minced
- 2 egg yolks
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Juice of one lemon
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, to taste
Method:
Add the garlic, egg and Dijon to a medium mixing bowl and whisk
lightly. Drizzle in a steady stream of the oil while whisking, to
emulsify. Add the lemon, sugar and season with salt and pepper.
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