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Chilli crab rolls
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This spicy sandwich is inspired by a Singaporean way of serving crab.
2 tsp chiu chow chilli oil
6 Essential salad onions, trimmed and finely sliced
20g fresh root ginger, finely grated
2 garlic cloves, crushed
1 Thai red chilli, deseeded and finely sliced
2 tsp dark soy sauce
1½ tbsp tomato ketchup
100g pack white crab meat
2 tbsp mayonnaise
2 hot dog rolls
150g pack Essential side salad
1. Put the chilli oil (including a little of the sediment) in a small pan over a medium heat. Once hot, add ½ the salad onions, the ginger, garlic, ½ the chilli and a pinch of salt. Cook, stirring, for 1-2 minutes until soft. Add the soy sauce and ketchup. Cook for 2 minutes, stirring, then remove from the heat.
2. In a bowl, mix the crab meat, most of the remaining salad onions and 1½ tbsp mayonnaise, then stir in the chilli sauce mixture; season. Cut open the rolls along the top, spread a little of the remaining ½ tbsp mayonnaise in each and add a little of the lettuce from the salad pack. Fill with the chilli crab mixture, then scatter over the remaining chilli and salad onions. Serve with the remaining salad, drizzled with a little extra chilli oil (or another dressing of your choice) if liked.
Typical values per serving:
This recipe was first published in September 2020.