Crab rolls recipe
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
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Shop ingredientsEach serving contains
- Energy
- 715kJ 215.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 21.9gProtein 10.5gFibre 0.9g
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- 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
