Avocado and Crab Rolls

Charmaine Lu -
  • 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