These make delicious finger food with drinks or a very decadent light lunch.
INGREDIENTS:
200g cooked Crab meat (see notes)
½ cup whole-egg mayonnaise (see notes)
½ cup chopped mixed herbs (see note)
Salt flakes, to taste
8 slices brown bread, crusts removed
METHOD:
Combine Crab meat, mayonnaise herbs and salt. Spread on 4 slices of bread, top with remaining slices and cut each sandwich into 3 strips.
NOTES:
Pick meat from 1 x 800g cooked Mud Crab, 2 x 300g cooked Blue Swimmer Crabs or 2 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland Spanner Crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crab meat is imported and can be quite watery when thawed
If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.
Use herbs such as flat-leaf parsley, chervil, French tarragon, dill and coriander.
ALTERNATIVE SPECIES:
Bugs, Marron, Redclaw, Rock Lobsters, Yabby.