Avocado Crab Roll

Sandwiches, Burgers and Wraps For Chefs

Avocado Crab Roll


  • 24 soft, 7” bread rolls, preferably traditional lobster roll, split-top buns, or New England-style buns
  • 12 T. melted butter
  • Avocado Dressing
  • 4 Avocados From Mexico
  • 2 T. Dijon mustard
  • 1/4 c. white vinegar
  • 2 cloves garlic
  • 2 T. lime juice, fresh
  • 1 ½ tsp. salt
  • 1/2 tsp. black pepper, ground
  • Avocado Relish
  • 6 Avocados From Mexico
  • 6 oz. roasted red peppers chopped
  • 2 tsp. salt
  • 3 T. fresh lemon juice
  • 1/4 c. extra virgin olive oil
  • 1 c. cilantro leaves, chopped
  • Crabmeat Salad
  • 6 lb. fresh lump crabmeat
  • 1 c. roasted red pepper diced
  • 1 c. cilantro, chopped
  • 1 c. red onion diced

How to make Avocado Crab Rolls

  1. Avocado Dressing: In a food processor, puree Avocados From Mexico, Dijon mustard, white vinegar, garlic, lime juice, 1 ½ teaspoon salt, and 1/2 teaspoon ground black pepper until smooth. (Adjust consistency if needed by adding a bit of water.)
  2. Avocado Relish: Peel, pit, and dice Avocados From Mexico into 3/8-inch cubes. Toss with roasted red peppers, 2 teaspoons salt, lemon juice, olive oil, and cilantro leaves, then reserve in bowl.
  3. Crabmeat Salad: In large bowl, combine 6 pounds lump crabmeat with red pepper, cilantro, and red onion. Fold in Avocado Dressing until salad is well coated.
  4. For Each Serving to Order: Brush outer sides of a roll with melted butter and toast on griddle. Fill roll with Crabmeat Salad and top with Avocado Relish.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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