Inspired by the fresh seafood available along the Cornish coast of England, these crab sandwiches are laced with the bright notes of fresh lemon, parsley, and dill. Pictured with our Smoked Fish Toasts and Beef & Turnip Pasties.
Crab Tea Sandwiches
Serves: 12
Ingredients
- 12 slices multigrain bread, frozen
- 1 (8-ounce) container lump crabmeat, drained and picked for shell
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon paprika
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon lightly packed fresh lemon zest
- 1 ½ teaspoons fresh lemon juice
- Watercress
Instructions
- Using a 2 ¼-inch square cutter, cut 24 squares from frozen bread slices, discarding scraps. To prevent bread from drying out during assembly, place bread squares in a resealable plastic bag, and let thaw.
- In a small bowl, gently stir together crabmeat, parsley, dill, oil, salt, and paprika.
- In another small bowl, stir together mayonnaise, mustard, lemon zest, and lemon juice. Spread a layer of mayonnaise mixture onto bread squares. On mayonnaise side of 12 bread squares, spread 1 tablespoon crab mixture each, top with a small amount of watercress, and cover with remaining bread squares, mayonnaise side down, to make 12 sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
