Ingredients
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
Method
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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.
Cook's tip
- 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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