Smoked Salmon on Labriola Pretzel Bun Recipe from Sunda Restaurant
By Sunda Restaurant's executive chef Jess De Guzman and executive sous chef Mike Morales
Yield: 8 to 10 pieces
16 ounces Alaskan King Crab meat
1/2 cup mayonnaise
1 tablespoon finely chopped chives
2 stalks celery, finely chopped
3 tablespoons red onions, finely chopped
Salt and pepper, to taste
8 to 10 Labriola Pretzel Buns
8 ounces thinly sliced smoked salmon
Roughly chop crab. Combine crab, mayo, chives, celery and onion in a bowl. Season to taste with salt and pepper, if desired.
Cut a wedge in the top of each pretzel bun. Place slices of smoked salmon inside bread and top with crab mixture.