250g cooked crabmeat
1 stick celery, peeled, finely diced
Finely grated zest of ½ lemon
¼ cup aioli
Sea-salt flakes and freshly ground black pepper, to season
2 small Lebanese cucumbers
4 slices wholemeal bread
4 slices white bread
Extra 4 Tbsp aioli
¼ cup salmon roe, to serve
Dill sprigs, to serve
Micro herbs, to serve
Combine crab, celery, zest and aioli in a medium bowl. Season, then cover and refrigerate until ready to use.
Using a vegetable peeler, create ribbons of cucumber by running peeler from 1 end to the other in a single movement. Set aside until ready to use.
Lay out all bread in a single layer, then spread wholemeal bread with ½ of the extra aioli and white bread with crab mixture. Sandwich together, with wholemeal slice on top.
Spread remaining extra aioli on top of each sandwich and lay cucumber ribbons on top, slightly overlapping.
Using a serrated knife, remove crusts and overhanging cucumber from sandwiches, then cut each into 6 rectangles. Arrange on a serving platter
and top with roe, dill and micro herbs just before serving.
- Fresh crab is best, but canned or frozen will work – just ensure you drain well.
You might also enjoy making saltimbocca steak sandwiches
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