Crab & Herb Sandwiches
Assembling | Sandwiches
These make delicious finger food with drinks or a very decadent light lunch.
Makes 12 finger sandwiches
200g cooked crabmeat (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
Combine crabmeat, mayonnaise herbs and salt. Spread on 4 slices of bread, top with remaining slices and cut each sandwich into 3 strips.
Pick meat from 1 x 800g cooked mud crab or 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 crabmeat 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 Paul Newman’s Own or Thomy. Use herbs such as flat-leaf parsley, chervil, French tarragon, dill and coriander.
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