Crab rolls
Makes 24 | prep 25 mins | total time
Nutritional information (per serving)
Calories
73Kcal
Fat
4gr
Saturates
2gr
Carbs
8gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.4gr
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.
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Tip Feeling 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.
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