Name: Crab and Avocado Rolls
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 250 g crab meat (or meat from about 5 crab claws); small handful of parsley, chopped; 4 breakfast rolls; juice and zest of ½ a lime; butter, for spreading; 2 spring onions, finely chopped; handful of salad for each roll; salt and pepper; 1 tbsp crème frâiche; 2 avocados, sliced; 1 tbsp mayonnaise; ½ red chilli, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

These rolls are simple and delicious and they never last long when we’ve got them on the menu. They’re great for picnics or for taking to work.

Ingredients

250 g crab meat (or meat from about 5 crab claws)
½ red chilli, finel

Europe
United Kingdom
Starter
Pescatarian
Scotland

Method

Mix your crab meat, chilli, spring onions, lime juice and zest, avocado, parsley, crème frâiche and mayonnaise in a bowl and season to taste. Cut the rolls in half - if you like you can toast them - and butter both sides, then pile the crab filling onto the bottom halves. Add some fresh salad to each one and put the roll tops back on.

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Crab and Avocado Rolls

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