Little Crab & Cucumber Sandwiches
Makes 12 sandwich points
An Original Recipe by Lorraine Elliott/Not Quite Nigella
- 3 spanner crabs around 400g/14ozs. each (or 400g pre-picked spanner crab meat)*instructions on cooking raw crabs below
- 4-5 tablespoons mayonnaise (depending on how creamy you like it)
- 1/2 teaspoon finely grated ginger
- A few drops sesame oil
- 3 tablespoons finely chopped chives
- Salt and pepper to taste
- 1 Lebanese cucumber
- Butter
- 6 slices fresh square shaped bread
Step 1 - Mix the crab meat with the mayonnaise, grated ginger, sesame oil and chives and season to taste. Butter six slices of bread.
Step 2 - Place a third of the crab filling on three of the slices of bread. Place the other piece of buttered bread on top, butter side facing up.
Step 3 - Slice cucumber thinly. Place three slices of cucumber on top of the buttered slice. Cut off crusts and extra cucumber and cut each sandwich into four triangles.
*To cook crabs, wash them well. Spanner crabs are orange when they are raw which made for a nice surprise when I got them home ready to take the meat out and then I realised I had to cook them. Place a large pot of salted water to boil. Place the crabs in the pot and when the water resumes boiling, time 4-5 minutes. Remove from the pot and place in a large bowl of ice water to stop the cooking process. You can store these raw for 2-3 days in the fridge (store with the underside facing up). The shells are hard so I do recommend buying the meat already picked as they are a lot of work with not a great amount of meat inside them (1 sandwich equalled 1 spanner crab!).