crab and cucumber sandwiches

  • 1 cup (195g) cooked picked crab meat, drained
  • 1 teaspoon finely grated lemon rind 
  • ¼ cup (75g) whole-egg mayonnaise 
  • sea salt and cracked black pepper 
  • 2 small Lebanese cucumbers, thinly sliced with a mandolin 
  • 4 slices white bread 
  • salmon roe and finely chopped chives, to serve
  1. Place the crab, lemon rind, mayonnaise, salt and pepper in a bowl and mix to combine. 
  2. Spread the crab mixture over the bread and layer with the cucumber slices. Cut the crusts from the bread and discard. 
  3. Cut each slice of bread into 3 fingers and top with the salmon roe and chives to serve. Makes 12.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox