Ingredients
- 1/2 cup aioli (whole-egg aioli specified)
- 1 teaspoon mustard powder
- 1 teaspoon white wine vinegar
- 280 grams crabmeat (fresh chilled)
- Sea salt flakes
- Freshly ground white pepper
- 8 brioche (240 grams) bread rolls (small rolls, or small sweet bread rolls)
- 1/4 bunch watercress sprigs (picked)
- 1/4 red onion, finely diced
- 2 tablespoons caviar ( salmon caviar)
- Lemon wedges, to serve
How to Make
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Step 1: Put aioli, mustard powder and vinegar into a medium bowl and stir to combine and then fold in crabmeat and season.
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Step 2: Using a serrated knife, cut a deep lengthways slit into each roll, taking care not to cut all the way through and gently pull each roll open and fill with watercress and top with crab mixture, onion and caviar.
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Step 3: Serve with lemon wedges on the side.
We hope you enjoy this recipe!
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