Quick crab rolls
- August 2019
- Serves 4
- Hands-on time 20 min
Georgina Hayden‘s quick crab rolls, with yuzu and samphire, are served in soft, sweet brioche rolls; a must-make for summer.
Check out our collection of crab recipes for lots more ideas on how to use the crustacean.
- 33g (12g saturated)
- 32.6g (3.9g sugars)
- 200g sustainable white crabmeat
- 200g sustainable cooked crayfish tails
- 2 celery sticks, trimmed and very finely sliced
- 80g good-quality mayonnaise
- 2 tsp yuzu juice (from larger supermarkets – see Know-how)
- ¼ tsp freshly ground black pepper
- 50g unsalted butter, at room temperature
- 2 garlic cloves, finely chopped
- 90g samphire (from fishmongers or large supermarkets)
- 4 large brioche rolls
- Sriracha chilli sauce to serve
- Handful micro herbs or watercress to serve
- Put the crabmeat, crayfish tails and celery in a large mixing bowl. Add the mayonnaise, yuzu juice and black pepper and mix well. Cover, then chill until needed.
- Put a medium frying pan on a low-medium heat and add 30g of the butter. Once it’s melted, add the chopped garlic and fry for a couple of minutes, then add the samphire. Turn up the heat and cook, stirring, for 2-3 minutes until glossy but not completely wilted (see Make Ahead).
- Put a griddle pan on a high heat. Halve the brioche rolls, spread with the remaining 20g butter, then griddle until charred and toasted.
- When ready to serve, reheat the samphire, if you like, then divide among the rolls. Top with the crabmeat mixture then drizzle with sriracha. Top with the micro herbs or watercress and eat without delay!
Complete the recipe to the end of step 2 a few hours ahead. Keep the crab mix and samphire chilled (separately).
Yuzu is a Japanese citrus fruit with a flavour similar to lime, grapefruit and mandarin. It’s available from larger supermarkets and online.
The bright lime flavour of a chilled Australian dry riesling is spot on with the crab rolls
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