Crab Salad Buns

IMG_5472

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.

Ingredients:

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 egg

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

Extras:

Poppy seeds

Egg wash

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!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Mussels, Bubbles & Prawns Night by Chef and the City

FullSizeRender

Chef and the city hosted a Mussels, Bubbles & Prawns night yesterday. It was an evening full of unlimited prawns, mussels and homemade fries. The event took place at Room 66, which used to be a small restaurant. The location matched perfectly with the concept. Small and cozy, where you could just serve yourself and have a casual evening with friends.  We were welcomed with fresh oysters and cocktails. Not a bad way to start a Thursday night, if you ask me.

FullSizeRender (3)

 

FullSizeRender (2)

As the theme was unlimited food, it just kept on coming. The nice smell was impossible to pass, as I couldn’t help myself and had another serving every time a new platter full of freshly made mussels would arrive at the bar.

pic

Chef and the city is an interactive catering company owned by Aleksandra Polski, where if you choose to, you can also learn new culinary skills such as making sushi or decorating cupcakes. She will most likely be hosting similar events like the Mussels, Bubbles & Prawns night. You can check her Facebook page to keep up to date for future events.

Happy Friday guys!

Classic Steamed Mussels

mussels

Mussels bathed in butter, garlic and white wine. Yum! And the fact that dinner can be ready in about 15 minutes makes it an easy recipe for a weekday. This recipe serves 2, half a kilo of mussels per person. When we are really hungry, I just double the recipe for the 2 of us.

Ingredients:

1 kilo of mussels, cleaned

3 tablespoons of extra virgin olive oil

2 shallots, finely chopped

3 garlic cloves, finely chopped

1 celery stalk, finely chopped

1 cup of dry white wine

4 tomatoes diced

4 tablespoons of unsalted butter, cut into pieces

½ bunch of fresh parsley, chopped

Juice of one lemon

 

Rinse the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.

Heat the olive oil in a large pot over low heat. Add the shallots, celery and garlic. Move occasionally and cook until the shallots are translucent.

Increase the heat to medium-high.

Add the mussels, the wine and season with salt. Cover and let it simmer for about 2 minutes.

Add the diced tomatoes, parsley and butter. Give it a stir, cover and let it cook until the mussels have opened wide (about 5 minutes). Add the lemon juice and taste the broth, add salt if needed. Serve with Garlic bread or fries.