California brioche roll

• Seafood

  • 120 g Crab meat, white

• Produce

  • 1/2 Avocado
  • 6 Chive, stems
  • 1/2 Lemon, Juice of
  • 1/2 Lemon, wedges
  • 1 sheet Nori

• Condiments

  • 3 tbsp Mayonnaise, light
  • 1/2 tsp Wasabi

• Baking & Spices

  • 1/4 tsp Paprika, smoked

• Bread & Baked Goods

  • 4 Brioche rolls, mini

Found on thelifestyledirectory.com

Description

Ingredients

• 3 tablespoons light mayonnaise
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon wasabi
• Juice of 1/2 a lemon
• 120 grams of white crab meat
• 1/2 avocado diced
• 6 chive stems
• 1/2 lemon cut into wedges
• 1 sheet of nori (seaweed)
• 4 mini brioche rolls

Directions

• Turn the oven onto 180 degree Celsius Cook the brioche in the oven, making sure to evenly toast both the bottom and top sides until they are golden brown In a mixing bowl, whisk the wasabi, lemon juice, mayonnaise and smoked paprika together before adding the crab meat Hold the chive stems over the mixing bowl and snip small, even pieces Cut a slice down the middle of each toasted brioche roll- making sure not to cut all the way through Scoop the crab mixture into each brioche roll before topping with diced avocado Measure the circumference of your stuffed brioche roll with a strip of nori and wrap it around, making sure to wet the two ends so that they stick together Serve the brioche with wedges of lemon