Crab Roll, Salt ‘N Vinegar Chips, Celery Mayonnaise by Wylie Dufresne

Place the crab, chives, lemon juice, seasoning and Activa RM into a mixing bowl and mix thoroughly to incorporate.

Using plastic wrap roll the mix into 1 inch diameter rolls.

Let set in the plastic for 2 hours.

Using a pasta sheeter set on mark number 2, roll each hot dog bun out into a sheet.

Reserve the hot dog sheets.

Remove the crab roll from the plastic wrap.

Gently brush each hot dog bun with a small amount of egg wash.

Roll the flattened hot dog bun around the crab roll. Wrap the roll tightly with plastic wrap.

Blanch the celery leaves for 3 minutes and shock in an ice bath.

Combine all the ingredients except for the oil in a blender.

Slowly incorporate all of the ingredients by drizzling in the oil until the mixture is emulsified.

Using a Japanese vegetable turner (made by Benriner), turn out noodles made from the celeriac.

Place the “noodles”, salt, and celery bitters in a cryovac bag.

Cook the noodles in a 90°C water bath for 8 minutes.

Cool in an ice bath.

Using a mandoline, slice the potatoes into thin disks.

Fry the potatoes at 135°C for roughly four minutes.

Season the chips with salt and vinegar powder.

Mix together and reserve for plating.

Roll the crab in melted butter and place on a plancha or pan to lightly brown the roll and warm through.

Smear a layer of celery mayonnaise on the plate.

Place the crab roll on the celery mayonnaise and surround with a pile of celery noodles and a pile of chips.

Dust the crab roll with the crab seasoning.