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
  1. 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.
  2. In a small bowl, gently stir together crabmeat, parsley, dill, oil, salt, and paprika.
  3. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/crab-tea-sandwiches/