Monday, September 10, 2012

My Maine Crab and Avocado Rolls (makes 6 large rolls)

When my mother gives me her fresh but very labor intensive hand picked crab meat I think of all the possible dishes that may be created from it.  One of the top items are these rolls which require almost no cooking or mess and they are quick to make and so delicious and healthy to eat!  The rolls may be toasted in a little butter to give them a little extra crunch and a buttery taste!   

My Maine Crab and Avocado Rolls (makes 6 large rolls)


6 large rolls (7-inch long)
2 Tbsp butter
1 ripe Hass avocado, removed seed and diced
Fresh picked crab meat from 12-13 crabs or about 1 1/2 lbs
1 C store bought mayonnaise
10 purple or green shiso leaves, chiffonade
2 tsp fresh squeeze lime juice
1 tsp black pepper
1 pinch of salt


1) Heat a large pan with 1 tablespoon of butter over medium high heat.
2) Place 3 rolls into the pan, toast the outside of the rolls until golden brown and a little crispy.
3) Repeat process for the remaining 3 rolls.
4) In a large bowl, mix the avocado and lime juice together.
5) Add crab meat, mayonnaise, shiso leaves, pepper and salt, mix gently with spoons until blended.
6) Once the rolls are cooled, stuff each rolls with a large portion of the avocado/crab mix.

mix all ingredients gently with spoons,
stuff each roll with this delicious mixture
wrap each roll for a quick picnic later
(my picnic was on the way home we stopped in Belfast
and ate these rolls by the water watching the boats and birds)
enjoying delicious food with a great view
Maine lobster buoys
*The rolls are best eaten immediately when they are first made.  However, you may take the rolls and add the mixture inside when ready to eat or you may make them and wrap them in plastic and put them in a cooler or refrigerator to eat later for convenience.  This mixture is also good on toasted French bread, crackers, shrimp chips, or even baked pita pieces. Which ever way you decide to eat them they will be tasty!

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