Crab rolls with semi-dried Piccolo cherry tomatoes and dill
These dainty brioche rolls are filled with sweet white crab meat in a seasoned mayonnaise and topped with vibrant semi-dried Piccolo cherry tomatoes. Serve as an appetiser, a canapé or as part of a light lunch.
Ingredients
Semi-dried Piccolo cherry tomatoes
- 8 Piccolo cherry tomatoes
- 1/2 garlic clove , finely chopped
- 1 sprig of thyme , leaves picked and finely chopped
- Carapelli Extra Virgin Olive Oil , for drizzling
- flaky sea salt to season
- freshly ground black pepper to season
Crab mixture
- 200g of white crab meat
- 40g of mayonnaise
- 5g of dill , chopped
- 3g of sriracha , or to taste
- 1/2 lemon , zest and juice to taste
- salt to season
To finish
Method
Preheat the oven to 150°C/ gas mark 2
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 completely
- 8 Piccolo cherry tomatoes
- 1/2 garlic clove , finely chopped
- 1 sprig of thyme , leaves picked and finely chopped
- extra virgin olive oil, for drizzling
- flaky sea salt to season
- freshly ground black pepper to season
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 needed
- 200g of white crab meat
- 40g of mayonnaise
- 1/2 lemon , zest and juice to taste
- 5g of dill , chopped
- 1/2 lemon , zest and juice to taste
- 3g of sriracha , or to taste
- salt to season
- freshly ground black pepper to season
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
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Crab rolls with semi-dried Piccolo cherry tomatoes and dill
