Imitation Crab Rémoulade Bao-Style Brioche Buns

Ingredients

• 2 Brioche buns
• 8 oz Imitation crab meat (surimi), shredded
• 3 tbsp Mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Gochugaru (Korean chili flakes)
• 1 stalk Celery, finely diced
• 1 tbsp Fresh chives, chopped(optional)
• 1 tsp Lemon juice
• 1 tbsp Butter, softened(optional)
• to taste Salt and black pepper

Instructions

1. 1

   In a bowl, whisk together mayonnaise, Dijon mustard, gochugaru, lemon juice, salt, and pepper to make the rémoulade dressing (5 minutes).

2. 2

   Fold the shredded imitation crab, diced celery, and chives into the dressing until evenly coated. Chill while preparing the buns (5 minutes).

3. 3

   Preheat the oven to 350°F (175°C). Slice the brioche buns, spread with softened butter, and toast in the oven for 5-6 minutes until golden and warm (10 minutes including prep).

4. 4

   Spoon the crab rémoulade generously into each toasted brioche bun, garnish with extra chives and a pinch of gochugaru, and serve immediately (5 minutes).