Cornish crab brioche roll with spiced avocado and coriander

Barry Tonks

Barry Tonks

8th August 2018
Barry Tonks

Cornish crab brioche roll with spiced avocado and coriander

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Cornish crab brioche roll with spiced avocado and coriander recipe a try in your kitchen?


  • 23g Brioche roll
  • 30g crab filling
  • 10g avocado purée
  • A few sprigs cress
  • For the crab filling:
  • 1kg fresh white crab meat ‘picked’
  • 50g crème fraiche
  • 1 lime ‘juiced’
  • Salt ‘to taste’
  • For the avocado purée:
  • 3 avocados, peeled & de-stoned
  • 2 green chillies, de-seeded
  • 2 spring onion, chopped
  • ¼ bunch coriander
  • 2 limes, juiced
  • 1 tbsp green tabasco


To make the crab filling:
1. Mix all ingredients together
2. Adjust seasoning and consistency if needed
For the avocado purée:
1. Add all ingredients together in vita-prep
2. Purée until smooth
To assemble:
1. Cut the brioche roll in the centre at an angle to form a groove in the bread
2. Stuff in the crab filling in the groove
3. Pipe the avocado puree in a zig zag fashion
4. Garnish it with few sprig of cress.

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