Pung Puu (crab Roll) Recipe

Prepare Crab

Check the lump crab meat for any remaining shell pieces and gently pick them out. Place crab meat into a medium mixing bowl and break large lumps into bite-sized pieces by hand—keep some larger pieces for texture.

Add the mayonnaise, finely diced red onion, finely diced celery, chopped chives, and fresh lemon juice to the bowl with the crab.

Season with kosher salt and freshly ground black pepper, then gently fold the mixture with a rubber spatula until combined. Taste and adjust seasoning—add up to 1/2 teaspoon more lemon juice or a pinch more salt if needed. Cover and refrigerate while you prepare the emulsion and buns (15–20 minutes) to allow flavors to marry.

Make Emulsion

In a small food processor or blender, add the avocado flesh, minced garlic, red chili (or chosen chili paste), fresh lime juice, neutral oil, and salt.

Blend until very smooth and creamy. If the emulsion is too thick to drizzle or spread easily, add water a teaspoon at a time to reach a loose mayonnaise-like consistency (about 1–2 tsp). Taste and adjust seasoning or heat level.

Transfer the emulsion to a small bowl or squeeze bottle and refrigerate until ready to assemble.

Toast Buns

In a small skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned. Brush the cut sides of each split bun with the garlic butter (mix a teaspoon milk or cream into the butter first if you want a slightly glossy brush).

Place the buns cut-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching closely to avoid burning.

Assemble Rolls

Remove the crab mixture from the refrigerator and give it a gentle fold. On each toasted bun, spread a thin layer (about 1 teaspoon) of mayonnaise if desired for extra richness. Place approximately 3 oz (about 3 tablespoons) of the crab filling into each bun, mounding slightly.

Drizzle the chili-avocado emulsion over the crab filling (about 1 tablespoon per roll), or pipe it in a thin ribbon for a cleaner presentation.

Garnish with microgreens or a few cilantro leaves and finish with a light squeeze of lemon over each roll. Serve immediately with extra lemon wedges on the side.