Crab and prawn cocktail rolls
- Preparation and cooking time
- Total time
- Easy
- Serves 12
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- 6 x 200g tubs of prawn cocktail(try M&S Our Best Ever)
- 300g small peeled prawns(defrosted if frozen)
- 500g white crab meat
- 12 long brioche buns
- 4 Little Gem lettucesshredded
- paprikafor dusting
- chiveschopped, to serve
- trout or salmon caviarto serve (optional)
- lemon wedgesto serve
- Romaine lettuce leavesdressed in a vinaigrette, to serve
- 12 bags plain-flavoured Slabs or other very thick crispsto serve
Nutrition: per serving
- kcal608
- fat35.6g
- saturates5.9g
- carbs40.7g
- sugars12g
- fibre3.1g
- protein29.6g
- salt2.7g
Method
step 1
Tip the prawn cocktail and prawns into a bowl and fold them together, then carefully fold in 500g of white crab meat.
step 2
Split the buns downwards through the middle almost to the bottom. Fill each bun with some of the shredded lettuce, then top with the prawn and crab mixture, and bring the sides together.
step 3
Sit the rolls next to each other with strips of kitchen paper separating them so they can be picked up easily. Dust the tops with a pinch of paprika and decorate with the chives and/or a tsp of trout or salmon caviar each. Serve on a platter with the lemon wedges and piles of dressed Romaine lettuce leaves on the side. Put the crisps into individual bowls.
