Prawn, crab and avocado buns with ginger and lime mayo

Makes: 8 Prepare & Cook:


  • 2 tbsp SpinneysFood Sunflower Oil
  • 1 garlic clove, crushed
  • 6cm piece ginger, finely grated
  • zest and juice of 1 lime
  • 16 small tiger prawns, shelled and deveined
  • 50g crème fraîche
  • 40g mayonnaise
  • 100g white crab meat
  • 1 avocado
  • 8 soft buns
  • handful coriander leaves, chopped


  1. Put the oil, garlic, ⅔ of the ginger, half the lime zest and all the juice in a bowl. Stir to combine, then add the prawns. Season, toss to coat, then transfer to the fridge to marinate for 1 hour.
  2. Set a large frying pan over a medium-high heat. Add the prawns and fry for 1-2 minutes on each side, until just cooked through. Leave to cool, then transfer to the fridge.
  3. Put the crème fraîche, mayonnaise, remaining ginger and lime zest in a bowl. Mix to combine, season and stir through the crab meat.
  4. Cut the buns in half down the centre, without slicing all the way through.
  5. Gently fold the prawns into the crab mixture and divide among the buns. Thinly slice the avocado and add to the buns. Scatter over the coriander leaves and serve.