Name: Seafood Roll with BBQ Chips
Yield: 8 servings
Ingredients: 5 clove garlic; 2 Tbsp (30 mL) olive oil; 1 Tbsp (15 mL) Dijon mustard; 1 Tbsp (15 mL) ginger, grated; 4 egg yolks; ¼ cup (60 mL) lemon juice; ¼ cup (60 mL) Sriracha hot sauce; 1 ¼ cup (310 mL) grape seed oil; 10 rashers bacon; 2 cup (500 mL) crab claw meat, roughly chopped; 2 cup (500 mL) lump crab meat, chopped; 1 cup (250 mL) celery, small diced; 1 cup (250 mL) carrot, small diced; 1 cup (250 mL) red pepper, small diced; ¼ cup (60 mL) dill pickle, diced; 1 cup (250 mL) cucumber, diced; 1 clove garlic, minced; 2 Tbsp (30 mL) ginger, minced; 8 soft dinner rolls; ½ Tbsp (7 mL) smoked paprika; 2 Tbsp (30 mL) brown sugar; ¼ tsp (2 mL) salt; ¼ tsp (2 mL) black pepper; ¼ tsp (2 mL) cinnamon; 5 large Yukon potatoes; canola or peanut oil for frying, 2-inches (5 cm) in a wide base pot

Yields

8 servings

Bite into a delicious soft dinner roll packed with a homemade crab salad and aioli, and featuring crunchy BBQ chips as a side.

Courtesy of Chef Danny ‘Smiles’ Francis

ingredients

Aioli

clove garlic

Tbsp (30 mL) olive oil

Tbsp (15 mL) Dijon mustard

Tbsp (15 mL) ginger, grated

egg yolks

cup (60 mL) lemon juice

cup (60 mL) Sriracha hot sauce

1 ¼

cup (310 mL) grape seed oil

Crab Salad

rashers bacon

cup (500 mL) crab claw meat, roughly chopped

cup (500 mL) lump crab meat, chopped

cup (250 mL) celery, small diced

cup (250 mL) carrot, small diced

cup (250 mL) red pepper, small diced

cup (60 mL) dill pickle, diced

cup (250 mL) cucumber, diced

clove garlic, minced

Tbsp (30 mL) ginger, minced

soft dinner rolls

BBQ Chips

Tbsp (7 mL) smoked paprika

Tbsp (30 mL) brown sugar

tsp (2 mL) salt

tsp (2 mL) black pepper

tsp (2 mL) cinnamon

large Yukon potatoes

canola or peanut oil for frying, 2-inches (5 cm) in a wide base pot

Ingredient Substitution Guide

directions

Step 1

Heat oven to 350ºF (180ºC) roast garlic in olive oil until soft and golden brown, about 35-40 mins. Cool at room temperature.

Step 2

In a tall container, combine roasted garlic, mustard, ginger, egg yolks, lemon juice and hot sauce.

Step 3

Using hand blender, combine mixture at high speed while gradually streaming in all grape seed oil to emulsify.

Step 4

Lay bacon between 2 small trays, bake at 350ºF (180ºC) for 40 min. or until crisp. Cool and crumble, set aside.

Step 5

Place all ingredients for Crab Salad into large bowl and add Aioli, gently fold together.

Step 6

Combine all of the ingredients except potatoes and oil in a bowl, set aside.

Step 7

Step 8

Slice potatoes thin on mandolin, about 1/8” (3mm) thick. In small batches, fry in oil at 350ºF (180ºC) until golden brown, drain on to paper towel and sprinkle with BBQ seasoning while warm.

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Seafood Roll with BBQ Chips