Mini crayfish and crab brioche bites
- December 2019
- Makes 28-30
- Hands-on time 40 min, Oven time 15-20 min, Plus proving, rising and cooling
We’ve given the seventies-style prawn cocktail an update with these crayfish and crab brioche bites. If you want to speed up the cooking time, use a cutter to stamp out circles from a ready-made brioche loaf.
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- 4.7g (1.8g saturated)
- 11g (0.8g sugars)
For the brioche buns
- 375g brioche mix (we used Francine, from Waitrose or
Ocado; or see tip)
- 200ml whole milk, warmed, plus extra for brushing
- 75g unsalted butter, cubed and softened
- Plain flour for dusting
For the filling
- 5 tbsp good-quality mayonnaise
- 2 tbsp ketchup
- 1½ tsp Tabasco sauce
- 1½ tsp Worcestershire sauce
- Splash of vodka (optional)
- 180g sustainable crayfish tails
- 100g responsibly sourced white crabmeat (fresh is best but you can use tinned)
- Finely grated zest ½ lemon
- Handful micro herbs
You’ll also need…
- 2 large baking sheets lined with non-stick baking paper
- Make up the brioche dough with the milk and butter according to the pack instructions. Knead the dough, then put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1 hour (see tip).
- Tip the dough onto a lightly floured surface and gently knead to get rid of air pockets. Divide into 20g pieces – you should get 28-30. Shape each piece into a ball, seams tightly rolled together, and put seam-side down on the lined baking sheets, spaced roughly 5cm apart. Cover with a sheet of lightly oiled cling film, then set aside at room temperature to prove for 30 minutes. Heat the oven to 180°C/160°C fan/gas 4.
- Brush the buns with a little milk and bake for 15-20 minutes until golden and risen. Cover with foil if they’re colouring too quickly. Transfer to a wire rack to cool completely (see Make Ahead).
- In a large bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce and vodka, if using, with a pinch of sea salt flakes and freshly ground black pepper. Add the crayfish, crabmeat and lemon zest, then stir to coat.
- Cut the buns in half, spoon in some cocktail filling, sprinkle with the micro herbs and top with the bun lid to serve.
If you’d like to speed up this recipe or can’t find brioche mix, use a cutter
to stamp out circles from a ready-made brioche loaf.
Make the brioche rolls up to 24 hours ahead, keep in an airtight container, then refresh in a hot oven for 5 minutes and cool to serve.
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