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Crab rolls recipe

Crab rolls recipe

11 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 215 calories / serving


  • 4 brioche rolls
  • 1½ x 170g tins crabmeat in brine, rinsed and drained
  • ¾ tsp English mustard
  • 75g lighter mayonnaise
  • ½ tsp Tabasco, plus extra to serve
  • 1 lemon, zested
  • 10g fresh chives, finely snipped
  • ½ Little Gem lettuce, shredded

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 13%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 21.9g Protein 10.5g Fibre 0.9g


  1. 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.
  2. Meanwhile, mix the crab, mustard, mayonnaise, Tabasco, lemon zest and most of the chives in a bowl; season.
  3. 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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