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Crab and prawn cocktail rolls

a tray of finger rolls filled with prawn cocktail next to a scattering of crisps

Crab and prawn cocktail rolls

Name: Crab and prawn cocktail rolls
Total time: 20 min
Yield: 12
Ingredients: 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 lettuces shredded; paprika for dusting; chives chopped, to serve; trout or salmon caviar to serve (optional); lemon wedges to serve; Romaine lettuce leaves dressed in a vinaigrette, to serve; 12 bags plain-flavoured Slabs or other very thick crisps to serve

Lulu Grimes

Published: June 16, 2022 at 1:44 PM

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Serves 12

Easy

Total time: 20 mins

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Effortless finger food for a party, these rolls look really impressive but are simple to whip up, thanks to shop-bought ingredients and a little know-how. Serve with thick-cut crisps and dressed lettuce leaves

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Make these effortless crab and prawn cocktail rolls, then check out our crab salad, prawn toast, harissa lime prawn cocktail, pizza rolls, scampi with soured cream dip and more easy party food recipes.

Ingredients

Nutrition

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 lettuces

shredded
paprika

for dusting
chives

chopped, to serve
trout or salmon caviar

to serve (optional)
lemon wedges

to serve
Romaine lettuce leaves

dressed in a vinaigrette, to serve
12 bags plain-flavoured Slabs or other very thick crisps

to 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.

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Authors

Lulu GrimesManaging editor

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