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Crab and avocado rolls

• Janine Ratcliffe

Published: July 27, 2019 at 11:54 AM

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Makes 8

Easy

Total time: 25 mins

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A quicker, more economical version of a classic lobster roll. The avocado makes the filling go further... clever, right?

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

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

Ingredients

Nutrition

• 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

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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.

In the mood for crab? Check out our easiest recipes here...

Authors

Janine RatcliffeFood director

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