Crab & Yuzu Mayo Bánh Mì
Chilled lump crab tossed in yuzu mayo, layered with cucumber, herbs, and a splash of Maggi.
Equipment
- Mixing bowl
- Cutting board & knife
- Whisk
- Toaster or oven to warm/toast bread
Ingredients
- 8 ounces Lump crab meat
- 4 tablespoons Yuzu mayonnaise
- 2 teaspoons Lime juice
- Pinch Salt
- Pinch Black pepper
- 4 Vietnamese baguettes or small French rolls
- 1 cup Pickled daikon and carrot
- 1/2 cup Thinly sliced cucumber
- 1/2 cup Cilantro leaves
- 4 tablespoons Thinly sliced jalapeno
- 2 tablespoons Softened butter optional
- 2 tablespoons Additional yuzu mayo for spreading optional
Instructions
- Gently mix crab meat with yuzu mayo lime juice salt and pepper until just combined.
- Warm the baguettes until crisp then slice lengthwise.
- Spread butter or additional yuzu mayo inside the bread if desired.
- Layer cucumber pickled daikon and carrot and cilantro inside each baguette.
- Add the crab mixture evenly across all four sandwiches.
- Top with jalapeno slices and close the sandwiches.
- Serve immediately while the bread is warm and crisp.
Notes
- Use high quality lump crab for the best texture.
- Adjust yuzu mayo to taste depending on how citrusy you prefer the filling.
- If the crab mixture seems too loose add a small amount of mayo to bind.
- Bread should be crisp on the outside and soft inside for the best bánh mì texture.
- This sandwich is best assembled right before serving.