• 300 g fresh or tinned crab meat
  • 2 generously heaped tbsp mayonnaise
  • a squeeze of lemon juice
  • 1 large pinch of cayenne pepper
  • 6 white finger rolls
  • 40 g soft butter
  • 2 spring onions, trimmed very finely sliced


  1. 1

    Preheat the grill to high. Drain the crab meat on kitchen paper to mop up the excess liquid.

  2. 2

    Whisk the mayonnaise, lemon juice, cayenne pepper and a pinch of salt together in a large bowl, then mix in the crab meat and season to taste.

  3. 3

    Cut the bread rolls in half horizontally and spread the cut sides with the soft butter. Grill, cut-side up, for 1-2 minutes or until golden. If serving the rolls cold, leave them to cool at this stage before topping with the crab mixture.

  4. 4

    Generously spread the toasted rolls with the crab mixture and sprinkle with a little chopped spring onion and cayenne pepper. Slice each roll in half diagonally to serve.


    Get ahead: make the crab mixture the day before; chill. Butter the bread rolls and slice the spring onion an hour before serving.


    Kitchen secret: feeling particularly decadent? Chopped cooked lobster meat works well in place of the crab.

Nutritional Details

Each serving provides
  • Energy 1424kj 340kcal 17%
  • Fat 6.7g 10%
  • Saturates 1.8g 9%
  • Sugars 5.3g 6%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 959kj/229kcal

Each serving provides

55.5g carbohydrate 3.1g fibre 13.1g protein

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