-
-
Add this recipe to your binder
This recipe is in your binder
-
Crab rolls recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
13 ratings
These generous crab rolls are a true taste of the seaside. Sweet crab is the star of the show in a creamy mayo dressing, stuffed into buttery brioche rolls with crisp lettuce for the ultimate picnic or summer lunch treat. See method
Ingredients
- 4 brioche rolls
- 1½ x 170g tins crabmeat in brine, rinsed and drained
- ¾ tsp English mustard
- 75g lighter mayonnaise
- ½ tsp Tabasco, plus extra to serve
- 1 lemon, zested
- 10g fresh chives, finely snipped
- ½ Little Gem lettuce, shredded
Each serving contains
-
Energy
715kj
215kcal
11%
-
Fat
9g
13%
-
Saturates
3g
13%
-
Sugars
6g
7%
-
Salt
1.3g
22%
of the reference intake
Carbohydrate 21.9g
Protein 10.5g
Fibre 0.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Slice the rolls open but don’t cut all the way through. Put on a baking tray and warm in the oven for 5 mins.
- Meanwhile, mix the crab, mustard, mayonnaise, Tabasco, lemon zest and most of the chives in a bowl; season.
- Divide the lettuce between the rolls and top with the crab mixture. Serve sprinkled with the remaining chives and extra Tabasco, if you like.
Tip: Pack separate containers for the crab mix, shredded lettuce and rolls and assemble at your picnic.
See more Picnic recipes