Crab Rolls

Hot Crab Roll with Seaweed Butter & Sweet Chilli Sauce
115g butter
4 ciabatta rolls, each split open
(1 teaspoon seaweed seasoning)
500g mixed crab meat (2:1 white to dark)
1 tbsp (Worcestershire sauce)
2 tbsp (lemon juice
Seasoning
Leaf salad such as little jem lettuce, watercress or rocket
Sweet chili sauce to taste

Heat a frying pan to medium heat.
Butter buns and briefly toast cut side down, two at a time depending on the size of your pan, until golden brown – a couple of minutes each.
Set the buns aside and wipe the pan.
Melt the remaining butter in the pan over a medium heat.
Cook until the butter foams, smells nutty and turns caramel coloured, about 5 minutes.
Add (seaweed seasoning), then gently fold in the crabmeat.
Cook, stirring occasionally until the crabmeat is thoroughly heated through, about 3 minutes.
Remove from heat, stir in the lemon juice and season.
Layer leaf salad onto each bun base then using a slotted spoon, transfer crab mixture on top of the leaves.
Serve with sweet chili sauce to taste and enjoy whilst hot. With lots of napkins.
(Recipe adapted from Epicurious.)
The Guardian: “Laver seaweed needs to be boiled for 10 hours. Seaweed should be thoroughly washed at least three times by swirling it in a bowl of water, then lifting it out. Laver, a delicate but unchewable seaweed needs to be boiled for ten hours to release it’s flavour. Try making laverbread oatcakes, fried in bacon fat and served with cockles.
Monica Wilde:” Best time to harvest is through the spring, from February through to early June. Pick from Blue Flag beaches and don’t harvest from the splash zone. Check the tides and go out when the tide is out so you can harvest from the living plants.
“Take a pair of scissors. Don’t yank the stipe off the rocks. You’ll not only kill the seaweed and prevent it from growing again next year, but you’re also going to end up with sand and flakes of rock in your basket. Cut the blades off above the stipe, leaving a little of the blade so that it can grow again. Picking clean is good for you and good for the seaweed.
“Once home, rinse the seaweed in a big tub of water and hang it straight up to dry, even if it’s just on a clothes rack over the bath.
“Make sure seaweed is properly dried before you store it away. With some seaweeds, such as laver and dulse, I will often lightly toast them in a hot, dry frying pan for a few minutes to take any last moisture out. This also changes the flavour but be careful not to burn it as it can happen very quickly. Crumble the laver and store in jars.

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