Crab and Basil Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Always on the lookout for crab recipes for when we go on holidays. This one is from our local/state paper and I think would be very nice as part of a high tea or to pass around as an appy. Though the recipes specifies white bread I would use wholemeal/wholegrain for dietary reasons but think a mix so you get a ribbon effect would also look good. NOTE in the original instructions they mention celery but listed none so if you like add some finely diced celery with the mayo mix. I would guess about the same amount as you have in shallot. Times are estimated. Ingredients:
4 lebanese cucumbers |
1/3 cup basil leaves |
1 cup mayonnaise (good quality) |
1 shallot (small diced finely) |
1/2 chili (red deseeded and finely chopped) |
600 g crabmeat (cooked blue swimmer) |
1 lime (zest and juice of) |
12 slices white bread |
2 tablespoons unsalted butter (softened) |
Directions:
1. Using a mandolin or sharp knife, thinly slice cucmber lengthwise around seeds and then discard core.
2. Combine basil, mayonnaise, shallot, chilli, crab and lime zest and juice to taste.
3. Lightly butter each piece of bread and top 6 slices of bread with filling, place cucumber flat over each piece, and then sandwich with the remaining bread.
4. Trim crusts and cut each sandwich into three fingers to make 18 fingers and serve.
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