Crab, Yuzu and Samphire Rolls

Charmaine Lu -
  • 200g white crabmeat
  • 200g cooked crayfish tails
  • 2 sliced celery stalks
  • 80g mayo
  • 2 tsp yuzu juice
  • ¼ tsp black pepper
  • 50g butter
  • 2 chopped garlic cloves
  • 90g samphire
  • 4 brioche sub rolls
  • Sriracha, to serve
  • Watercress, to serve
  • Mix the crab, crayfish and celery in a bowl with the mayo, yuzu and pepper. Combine, cover, and pop in the fridge to chill. Meanwhile, melt 30g of butter in a frying pan, and fry the garlic for 2 mins before adding the samphire. Cook for 3 mins until glossy.
  • Butter the brioche rolls and griddle for a couple of minutes until toasted and marked. When ready to serve, divide the samphire between the rolls and stuff with the crab mixture. Drizzle with sriracha and add some watercress to the mix - delicious!
20 mins
4 serving