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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

Ingredients

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
715kj
215kcal 11%
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

Method

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.

See more Picnic recipes