Ingredients
- mayonnaise 2 tbsp
- celery 1 stick, finely diced
- lemon ½, juiced
- tarragon chopped to make 1 tbsp
- white crabmeat 100g
- avocado 1, diced
- mini submarine or brioche rolls 8
- butter softened
- salad cress 1 punnet
- cayenne pepper a pinch
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.
Nutritional Information
- Kcals 223
- Fat 15.7g
- Saturates 4.4g
- Carbs 13.7g
- Sugars 1g
- Fibre 1.5g
- Protein 5.9g
- Salt 0.6g