I have a soft spot for crab and today I decided to satisfy my craving for it with these crab salad buns.
This recipe is for 12 buns.
For the buns:
3 ½ cups of all-purpose flour
7grs of dry yeast
½ cup of warm water
½ cup of milk
1 teaspoon of salt
4 tablespoons of olive oil
1 tablespoon of sugar
For the crab salad:
700gr of crab meat, I used canned crab meat
3 celery stalks, chopped very small
1 granny smith apple, chopped very small
Juice of 1 lime
8 tablespoons of mayonnaise
2 teaspoons of mustard
Celery salt to taste
Salt to taste
Pepper to taste
½ cup of chopped chives, plus more for decoration
To make the buns:
Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.
After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.
Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
Once the dough has risen, place it on a floured working area and divide it into 12 equal pieces. Shape each piece into a ball. Place the balls in an oven tray lined with parchment paper, leaving some space in between.
Grease with some vegetable oil, one large piece of plastic wrap. Cover the buns with it, greased side touching the buns (this will prevent them from sticking to the plastic). Let them rise for 1 hour in a warm place.
About 10 minutes before the buns are done rising, preheat your oven to 180C/350F.
Once the hour is up, brush the buns with the egg wash and sprinkle them with some poppy seeds. Bake them for 15 minutes or till golden.
To make the crab salad, just mix all of the ingredients in a large bowl.
Make a cut along the top of each bun, without going all the way down. Stuff each bun generously with the crab salad and decorate with some chives. Enjoy!