Easy

Mini crab and mayo sandwiches

Name: Mini crab and mayo sandwiches
Prep time: 15 min
Total time: 15 min
Yield: 12 sandwiches
Ingredients: 250g picked cooked spanner crab meat; 1/4 cup (45g) cornichons, finely chopped; 1 eschalot, finely chopped; 2 tbs baby capers, rinsed, drained; 1 tbs finely chopped chives; 1 tbs chopped flat-leaf parsley (we used Woolworths Fresh Parsley); 1/4 cup (75g) mayonnaise; Finely grated zest and juice of 1 lemon; 100g cultured butter, softened; 12 slices white bread; Micro cress, to serve

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15m

12 sandwiches

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by Shannon Bennett

Chef

Jan 03, 2017

"Inspired by the days of Guillaume Brahimi’s famous ‘amuse bouche’ crab sandwiches, these pocket sandwiches remind me of an Australian summer. For a little extra decadence spread a layer of farmed sturgeon caviar over the crab before pressing together. The freshest, softest, whitest bread will make this appetiser all the more special." - Shannon Bennett

250g picked cooked spanner crab meat
1/4 cup (45g) cornichons, finely chopped
1 eschalot, finely chopped
2 tbs baby capers, rinsed, drained
1 tbs finely chopped chives
1 tbs chopped flat-leaf parsley (we used Woolworths Fresh Parsley)
1/4 cup (75g) mayonnaise
Finely grated zest and juice of 1 lemon
100g cultured butter, softened
12 slices white bread
Micro cress, to serve

Method

1.

Combine all ingredients except butter, bread and micro cress in a bowl. Season.
2.

Butter bread on one side, then place 2 tbs crab mixture in the centre of half the slices. Top with remaining bread and press edges firmly together to create rounded pockets. Use a serrated knife to cut off crusts.
3.

Cut each sandwich in half, then place under a damp tea towel and enclose in plastic wrap until ready to serve.
4.

Serve topped with micro cress.