Impressive but easy to recreate, this Crab Brioche from The Tobermory Seafood Bible by Sally MacColl is the perfect Christmas party food to delight your guests. To minimise hassle, Sally suggests buying pre-packaged crab meat rather than cooking the whole crab. The Tobermory Seafood Bible is packed with over 50 tried-and-tested seafood recipes from the co-owner of the Tobermory Fish Company, Sally MacColl, and also makes a perfect stocking filler!

The Ultimate Crab Brioche from The Tobermory Seafood Bible by Sally MacColl

The brioche trend started for me when I visited the Borough Market in London. Lobster rolls seemed to be a new food on the block. After my first bite I was sold. The tangy sauce coating the shellfish mixed with the sweet buttery bread was a new sensation. Here is my version, Crab Brioche.

Makes 4 rolls
150g (5oz) white crab meat
150g (5oz) brown crab meat
Juice of ½ lemon
1 tbsp mayonnaise
1 tsp tomato ketchup
1 tbsp salad cream
Bunch of spring onions, chopped
4 brioche rolls
Butter
Iceberg lettuce

Mix the white and brown crab meat in a bowl and add the lemon juice. In a small separate bowl, mix the mayonnaise, tomato sauce and salad cream, until you get a lovely pink seafood sauce. Add the seafood sauce to the crab mixture along with the chopped spring onions. Mix well.

Slice and butter your brioche rolls. Spread the crab mixture evenly over the rolls and top with washed crispy lettuce.

Another option is to slice these up for party food or, if you get smaller rolls, make 8 small sliders.