Avocado Crab Rolls
Try this Avocado Crab Rolls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
contains eggs
- 1 tablespoon butter
- 1/4 teaspoon lemon zest
- old bay seasoning
- 1 tablespoon chopped chives
- 1/2 ripe hass avocado - rough chop
- 1/3 cup good quality mayo
- 1/2 teaspoon champagne vinegar
- 1 cup crab meat - i used blue crab but use your best qua
- 1/2 ripe hass avocado - chopped
- 2 tablespoons red pepper minced
- 2 tablespoons celery ribs removed minced
- 2 hot dog buns (top split preferred - if not trim the side crust off to leave a flat space for toasting)
- 3-4 leaves buttercrunch (butter) lettuce - optional
- Carbohydrate 2.09328041669909 g
- Cholesterol 15.2515625065405 mg
- Fat 5.99211562746901 g
- Fiber 0.408425006440361 g
- Protein 0.403354375031047 g
- Saturated Fat 3.7449747515628 g
- Serving Size 1 1 Serving (13g)
- Sodium 41.7651666841597 mg
- Sugar 1.68485541025873 g
- Trans Fat 0.439972291840445 g
- Calories 61 calories
In a food processor, combine all ingredients and process until smooth. Season with salt and pepper. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo. Fold in the avocado gently. Taste for seasoning. Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.
