Bun’n’Roll Le Tourteau
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- 40 g crab meat
- 20 g mayonnaise
- 3 coriander leaves for the mayonnaise
- + a few extra to garnish
- 3 mint leaves
- Lime zest
- 3 thin slices of cucumber
- 5 petals of red onion
- White vinegar
- Caster sugar
- Take the mayonnaise and add the chopped herbs (coriander and mint), lime zest, salt, pepper and chili.
- Mix with the crab meat and set aside.
- To make the pickles, heat 2 parts vinegar and 1 part sugar and pour over the cucumber and red onions.
- Toast the bun and fill with the crab meat mixture, top with the pickles and herbs.
- Add the top of the bun to finish off.