Crab rolls
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Karen Thomas
Crab rolls
Recipe by Lorna Wing
Makes: 24
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
73Kcal
Fat
4gr
Saturates
2gr
Carbs
8gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.4gr
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Ingredients
- 300g fresh or tinned crab meat
- 2 generously heaped tbsp mayonnaise
- a squeeze of lemon juice
- a large pinch of cayenne pepper
- 6 white finger rolls
- 40g soft butter
- 2 spring onions, trimmed and very finely sliced
Step by step
Get ahead
Make the crab mixture the day before; chill. Butter the bread rolls and slice the spring onion an hour before serving
- Preheat the grill to high. Drain the crab meat on kitchen paper to mop up the excess liquid.
- Whisk the mayonnaise, lemon juice, cayenne pepper and a pinch of salt together in a large bowl, then mix in the crab meat and season to taste.
-
Cut the bread rolls in half horizontally and spread the cut sides with the soft butter. Grill, cut-side up, for 1-2 minutes or until golden. If serving the rolls cold, leave them to cool at this stage before topping with the crab mixture.TipFeeling particularly decadent? Chopped cooked lobster meat works well in place of the crab.
- Generously spread the toasted rolls with the crab mixture and sprinkle with a little chopped spring onion and cayenne pepper. Slice each roll in half diagonally to serve.
