Our crab roll

Our crab roll

This is the way we make our crab roll at Rockfish. First the right bread makes all the difference; you need a soft white roll, either a bun or a finger roll. 

Soft and squidgy with no real crust, just a light golden colour and a slight chew to it. We played around with all sorts of delicious flavour combinations but in the end, it's all about the crab. It only needs a little crunch and some light acidity which we include with the pickles and lettuce. 

Ingredients

SERVES 1

 

½ Little Gem lettuce – the sweet inner leaves are best 

a 5cm piece of cucumber, peeled, cored and finely chopped

1 dill pickle, finely chopped

2 tablespoons mayonnaise – your favourite brand or make your own (see recipe on page 131)

1 soft white roll

butter

fresh hand-picked white crabmeat – enough to fill your roll

white pepper

Method

Finely shred the lettuce and mix with the cucumber, dill pickle and mayonnaise. Season with white pepper.

 

Split open the roll, butter and then gently toast in a deep frying pan until golden brown. Spread the lettuce mix on the bottom half of the roll, then top with as much crab meat as you can comfortably fit in!

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