Crab sausage roll is peak picnic food. They are delicious hot or cold and make a great alternative to sad shop bought multipacks. The little versions would also be great for a summer party, or a back-up for when the BBQ inevitably goes out.
Whilst fresh crab will give you the best taste here, tinned crabmeat can be a good alternative, if you can’t get your hands on any. Although you should always make sure it has the MSC label.
If you’re heading out in this glorious sunshine England is currently seeing, try packing a few of these and some of our prawn with anchovy dressing sandwich, haddock scotch eggs or mackerel filo tarts for a tasty picnic.
How to make it
Ingredients (makes 16 small or two large rolls):
- 1 lemon zest
- 1 egg to glaze
- 125g white crabmeat
- 125g northern prawns
- 2 tablespoons of lemon juice
- 1 level teaspoon of smoked paprika
- Handful parsley
- Salt and pepper
- 2 level tablespoons cream cheese, softened
- Puff Pastry Sheets(1 sheet), thawed
- Heat oven to 200C/180C fan/gas 6.
- Mix the crabmeat, prawns, lemon juice, zest, parsley, pepper, paprika and cream cheese in a bowl. You want to mix it up so it resembles sausage meat in texture.
- Halve the pastry into 2 rectangular blocks.
- Spread the crab and prawn mix down the middle of the pastry, leaving a 3cm border along one long-edge of each sheet. You want the mix to be a long sausage down the middle. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork. Repeat the process with the other roll.
- If you want to make these into smaller rolls cut east pastry roll into 8. Bake on baking sheets for 15-20 mins until golden and cooked through.