You know that time of the week where you have spare cooked crab meat in your fridge? No? You don’t? You ate it all?
Well I usually do too, but I was convinced for long enough that I should try something new with the crab (rather than simply give my usual answer, “EAT IT”) that I came up with this speedy and crab salad roll recipe!
Crab Salad Roll
(Serves 4 as a light portion)
400g cooked crab meat
1 large stalk celery
3 stalks spring onion (more if you prefer)
1 tbsp lemon juice
2 tbsp Japanese (kewpie) mayonnaise
1/4 bunch parsley
Bread rolls, to serve
Finely chop the celery, spring onion and parsley.
Put every thing in a bowl, trying not to break up the crab meat too much.
Season to taste.
Mix and enjoy!
And it’s that simple! Great for an impromptu lunch picnic, or if you’re just feeling summery. The portions are just a guideline, so feel free to put in as much or as little of something as you like! The only cause-and-effect relationship is the one between the lemon juice and mayonnaise – the more lemon juice you add, the thinner the mixture gets, and the less coating of mayo on the crab salad you get. So if you want a thick coating of mayo, don’t add too much lemon juice!
I also made my own bread rolls for this particular dish – recipe to come soon! – but feel free to use whichever you’d like. If you want to go the way of the New England lobster roll, then butter the bun and toast the buttered side lightly.