Old Bay Prawn Rolls
4
peopleServes
20
minutesPreparation Time
1
min Stove TopCooking Time
Ingredients
- Dressing
- 1/3 cup (80 g) mayonnaise, store-bought
- 1 tbsp crème fraîche
- 1 medium lemon, zested and juiced
- 3 tsp Old Bay Seasoning
- Filling
- 200 g cooked prawns, roughly chopped
- 1 x 140 g ready-to-eat swimmer crab meat, checked for shells
- 1/4 cup (60 g) celery stalk, diced smal
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- To Serve
- 4 long brioche buns, sliced topside
- 1 tbsp butter, softened
- 1 lemon, cut into wedges
- 1 x 165 g original sea salt crisps (optional)
- 1 tbsp Old Bay Seasoning
Directions
- In a medium sized bowl, add all ingredients for the dressing. Mix well to combine. Add all ingredients for the filling and mix again, ensuring the seafood is well coated.
- Heat a non-stick pan over medium-high heat. Slice a thin layer off the sides of each brioche bun and spread a thin layer of butter on the cut sides. Toast each brioche bun in the pan, buttered side down, until golden brown on both sides before filling.
- Fill each bun with seafood mixture and top with chopped chives and an extra sprinkle of OLD BAY Seasoning before serving, if desired. Serve with fresh lemon. If serving with crisps, add crisps and OLD BAY Seasoning to a bowl and toss to coat evenly
Recipe Tip
Cooked prawns are available from the deli or seafood section at most supermarkets
Crab can be swapped for an extra 140 g of cooked prawns if you prefer an all-prawn roll.
Seafood mixture will keep for 2-3 days refrigerated from opening.
Filling can be used to make 10 mini sliders instead, using mini brioche buns.
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