Fresh crab, creamy avocado and a spicy kick with chilli mayo – this summer sandwich is perfect for al fresco dining and goes great on Ready to Bake Multi-Seed Rolls for an added bit of crunch.

Serves: 4

Takes: 15 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 50g brown crab meat

• 100g white crab meat

• 2 tbsp mayonnaise

• 1⁄2 juice of lemon

• 1 red chilli, deseeded and diced

• 2 tbsp fresh parsley, chopped

• 10g fresh spinach

• 1 avocado, sliced

Method

1. Preheat the oven and bake the Multi-Seed Rolls according to the pack instructions

2. Add 25g of the white crab meat to a bowl with all of the brown crab meat

3. Add the mayonnaise, lemon juice, red chilli and parsley to the bowl and mix with the crab meat

4. Once the rolls are baked, slice in half and layer on some spinach leaves to the base of the roll

5. 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