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Ingredients
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Crab Filling
Yuzu Kosho Mayo (make-ahead / extra)
Buns & Finish
Method
Crab Filling
- 1
Prepare crab
Gently pick through the Maine crab meat to remove any shells or cartilage. Keep the meat intact as much as possible for large, flaky pieces in the bun.
- 2
In a medium bowl, combine 3 tablespoons mayonnaise and 1 teaspoon yuzu kosho. Stir until evenly incorporated. Taste and adjust — yuzu kosho is spicy and salty, so add a touch more mayo if you want milder heat.
- 3
Add the chopped scallion and chopped celery to the mayo mixture and stir to combine. The vegetables add crunch and freshness to contrast the crab.
- 4
Add the picked crab meat to the bowl. Fold gently with a rubber spatula or spoon so as not to break up the lumps. Mix until crab is evenly coated with the yuzu kosho mayo mixture.
- 5
Season the mixture with 1 tablespoon fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add more lime for brightness, more salt if necessary, or a little extra yuzu kosho for heat. Keep chilled until assembly.
Yuzu Kosho Mayo (make-ahead / extra)
- 6
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon yuzu kosho paste, 1 teaspoon fresh lime juice, 1/2 teaspoon honey (optional), and 1/4 teaspoon salt until smooth. Transfer to a jar and refrigerate. This makes extra spread to slather on buns or serve on the side.
Buns & Finish
- 7
Heat a skillet or griddle over medium heat. Spread the unsalted butter on the cut faces of each bun (both top and bottom). When the butter is melted and the pan is hot, place buns cut-side down and toast until golden and crisp, about 1–2 minutes. Watch carefully to avoid burning.
- 8
If using the extra yuzu kosho mayo, spread about 1 tablespoon on the toasted bottom of each bun. If not, use a thin smear of plain mayonnaise or butter.
- 9
Divide the crab filling into 4 equal portions. Gently mound each portion onto the bottom half of a toasted bun, keeping the lumps intact for a generous, restaurant-style look.
- 10
Garnish each crab bun with a squeeze of lime (about 1/4 of a wedge), a few microgreens or a sprinkle of chopped chives, and a light dusting of black pepper if desired. Cap with the top bun and serve immediately with extra lime wedges and remaining yuzu kosho mayo on the side.