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Ingredients
Method
- 2 tbsp mayo
- 1 diced celery stalks
- ½ lemon, juice only
- 1 tbsp chopped tarragon
- 100g white crab meat
- 1 diced avocado
- 8 brioche rolls
- Softened butter
- Salad cress
- Pinch of cayenne pepper
- Stir together the mayonnaise, celery, tarragon and lemon juice with some seasoning, then fold in the crabmeat and the avocado.
- Split the rolls vertically (but not all the way through) and spread with butter. Griddle on the butter side until golden and char-lined, then leave to cool a little. When ready, stuff with the crab mixture and finish with snipped cress and a sprinkling of cayenne. Beautiful!
20 mins
Makes 8
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