Crab & Nasturtium Sandwiches
Preview
![](https://www.cuisine.co.nz/wp-content/uploads/2018/11/Cuisine-Magazine-RecipesCrabNasturtianBrioche-683x1024.jpg)
tags:nasturtium, sandwiches, crab
Serves
as a hand-around appetiser, or 6 as a sit-down starterIngredients
12 small soft brioche-style buns | |
1⁄4 iceberg lettuce, shredded | |
2 large handfuls of nasturtium leaves and flowers | |
CRAB REMOULADE | |
2 granny smith apples | |
8 radishes | |
juice of 1⁄2 lemon | |
120g (1⁄2 cup) mayonnaise | |
125g (1⁄2 cup) crème fraîche | |
1 teaspoon dijon mustard | |
1 teaspoon wholegrain mustard | |
1 teaspoon horseradish cream sauce | |
2 hard-boiled eggs, chopped | |
2 tablespoons chopped cornichons | |
1 tablespoon tiny capers, rinsed and drained well | |
2 tablespoons chopped dill | |
2 tablespoons chopped chives | |
200g picked crab meat |
This extract from Special Guest by Annabel Crabb & Wendy Sharpe shows how to host friends and family without stressing out.
Instructions
1. | For the remoulade, cut the apples and radishes into fine matchsticks and immediately toss with the lemon juice to prevent discolouration. |
2. | Stir in all the other ingredients except the crab, then finally fold in the crab meat. |
3. | You can make this up to 6 hours ahead; any longer and the apple will lose its crunch and the radish colour will bleed. |
4. | When you’re ready to eat, split the buns and toast their cut sides, either by placing them cut-side down on a hot barbecue flatplate or chargrill pan, or cut-side up under a hot grill, for about 3 minutes. |
5. | Watch closely, as brioche buns go from toasted to burnt pretty fast. |
6. | Place a generous spoonful of remoulade on the bottom half of each bun. |
7. | Top with shredded lettuce and one or two nasturtium leaves and a flower, then close the bun. |
8. | Arrange all the buns on a large platter liberally strewn with nasturtium flowers and leaves. |
9. | MAKE IT VEGETARIAN |
10. | Use charred sweetcorn instead of crab: grill two generous cobs of corn on the barbecue (or directly on a gas hob) until tender, then shave the kernels into the remoulade. |
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