Crab and Basil Sandwiches
"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 appetizer. 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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (313.7 g)
- Calories 355.3
- Total Fat - 14 g
- Saturated Fat - 4.1 g
- Cholesterol - 75.2 mg
- Sodium - 1111.6 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 2.3 g
- Sugars - 4.3 g
- Protein - 23.4 g
- Calcium - 86.3 mg
- Iron - 4.2 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Using a mandolin, a food processor with a fine slice attachment or sharp knife, thinly slice cucumber lengthwise around seeds and then discard core.
Step 2
Combine basil, mayonnaise, shallot, chilli, crab and lime zest and juice to taste.
Step 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.
Step 4
Trim crusts and cut each sandwich into three fingers to make 18 fingers and serve.
Tips
- Mandolin
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