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Try these crab rolls, then check out our crab cakes, crab linguine, Singapore chilli crab and more crab recipes.

Also try more of our best sandwich recipes, including a fish finger sandwich, scampi po’ boy and tuna sandwich.

  • 2 tbsp mayonnaise
  • 1 stick celery
    finely diced
  • ½ lemon
    juiced
  • chopped to make 1 tbsp tarragon
  • 100g white crabmeat
  • 1 avocado
    diced
  • 8 mini submarine or brioche rolls
  • butter
    softened
  • 1 punnet salad cress
  • a pinch cayenne pepper

Nutrition: per serving

  • kcal223
  • fat15.7g
  • saturates4.4g
  • carbs13.7g
  • sugars1g
  • fibre1.5g
  • protein5.9g
  • salt0.6g

Method

  • step 1

    Put the mayonnaise, celery, lemon juice and tarragon in a bowl, season and stir well. Fold in the crab and avocado.

  • step 2

    Split the rolls vertically down the middle (but not completely), and spread with the butter. Fry butter-side down in a frying pan over a medium heat until golden. Cool a little.

  • step 3

    Fill with the crab mix and some cress then finish with a pinch of cayenne pepper.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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