Little crab sandwiches

Recipe: Little crab sandwiches


  • 400g fresh crabmeat (see note)
  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 tbs creme fraiche or sour cream
  • Grated zest of 1/2 lemon
  • 2 tbs chopped chives
  • 24 slices white bread
  • 2 punnets mustard cress (see note)


  1. Drain the crabmeat well, squeezing out any excess water. Place the crabmeat in a bowl with the mayonnaise, creme fraiche, lemon zest and chives. Season to taste with sea salt and freshly ground black pepper, then stir to combine.
  2. Spread the crab mixture over 12 slices of bread, then top with the remaining bread. Use a 5cm round cookie cutter to cut rounds from the sandwiches (you should be able to make 2 rounds per sandwich).
  3. Serve the little crab sandwiches garnished with mustard cress.


  1. Fresh crabmeat is from fishmongers. Mustard cress is from selected supermarkets and greengrocers.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)