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


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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