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.
- 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.
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