Crab dogs by Jamie Oliver.David Loftus
Hello lovely readers! Whether you've got friends popping in and out, you're throwing a family gathering or you're planning a New Year's Eve party, I thought it most useful to show you how to cater for a crowd with the minimum amount of stress and effort. After all, this is the time to relax and enjoy it!
Make-ahead nibbles is the first thing to think about when you've got a load of people coming over. You don't want to be slaving over a stove when you're supposed to be having fun. These crab dogs are a great party snack – you can make the crab salad a couple of days early (it'll keep well in the fridge), then put all the elements on a big board and let everyone assemble their own. These dogs will go down a treat with glasses of Prosecco.
Have a question for Jamie Oliver? Email jamie@globeandmail.com or tweet @GlobeStyle with the hashtag #jamieatglobe. For more information, go to jamieoliver.com.
Servings: Makes 8
Red onion pickle
1 small red onion, very finely sliced
Pinch salt
2 tablespoons red wine vinegar
Crab dogs
8 slices of pancetta
8 brioche hot dog buns or rolls
1 celery stick, finely chopped
2 green onions, finely chopped
10 tablespoons mayonnaise
Grated zest and juice of ½ lemon
½ teaspoon cayenne pepper, with extra for sprinkling
9 ounces (250 grams) crabmeat, lightly broken up
Method
For the red onion pickle, add the onion to a bowl with a pinch of salt and red wine vinegar and scrunch it all together. Set aside to soften.
In a frying pan, add the pancetta and cook over high heat for 1 to 2 minutes, until crispy. Drain on paper towel.
Arrange the buns or rolls on a baking tray and pop in the oven for 1 minute, until golden and just warmed through.
Add the celery and spring onions to a bowl along with the mayo, lemon juice and cayenne pepper. Season, then gently fold in the crabmeat.
Fill buns with the crab mixture, top with the crispy pancetta, lemon zest and an extra pinch of cayenne. Drain the red onion pickle, pile it onto the crab dogs, then serve.