Crab, Avocado and Chilli Mayo Multi-Seed Rolls
Takes: 15 mins
• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls
• 50g brown crab meat
• 100g white crab meat
• 2 tbsp mayonnaise
• ½ juice of lemon
• 1 red chilli, deseeded and diced
• 2 tbsp fresh parsley, chopped
• 10g fresh spinach
• 1 avocado, sliced
Preheat the oven and bake the Multi-Seed rolls according to the pack instructions.
Add 25g of the white crab meat to a bowl with all of the brown crab meat
Add the mayonnaise, lemon juice, red chilli and parsley to the bowl and mix with the crab meat
Once the rolls are baked, slice in half and layer on some spinach leaves to the base of the roll
Spoon on the crab mayo mix on top of the spinach before topping with the sliced avocado and the remainder of the white crab meat
Here’s another great serving suggestion….
Wheat Flour, Water, Rye Flour, Mixed Seeds (7%) (Sunflower Seeds, Linseeds, Millet, Sesame Seeds), Yeast, Wheat Gluten, Salt, Soya Flour, Oat Flakes, Malted Wheat Flour, Sugar, Malted Barley Flour, Flour Treatment Agent (Ascorbic Acid).
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Prepared in an environment that handles ingredients that contain milk. Not suitable for milk allergy sufferers.
Storage: Store in a cool, dry place. Packaged in a protective atmosphere.
Remove all packaging.
Place on a baking tray in the middle of a pre-heated oven 220°C, 200°C Fan, Gas Mark 7 for 8-10 minutes. For a crisper crust, lightly sprinkle with water before baking.
Allow to cool for 2 minutes on a wire rack before serving.
If baking from frozen, cook for an additional 2 minutes.
Suitable for Vegetarians and Vegans
Oven baked according to instructions