Sandwiches with crayfish tails
6 servings
25 minutes
Crab stick sandwiches are a true embodiment of French gastronomic sophistication. Their history roots back to the traditions of aristocratic cuisine, where delicate crab sticks were considered a special delicacy. The taste of these sandwiches impresses with its balance: juicy crab meat infused with dill aroma combines with the softness of white bread and creamy mayonnaise texture. A light saltiness enhances the natural flavor of the seafood, while fresh herbs add an exquisite aroma. This recipe is perfect for both a morning breakfast and an elegant dinner accompanied by white wine. Every spoonful of mayonnaise and every crispy crust of bread is part of the culinary art that can turn an ordinary dish into a true celebration of flavor.
1
Wash live crayfish with a brush, drop them into boiling water, add a bunch of dill, salt, and cook covered in a large amount of water for about 15 minutes.
- Crayfish: 12 pieces
- Dill: to taste
- Salt: to taste
2
Remove them from the pot, let them cool, take out the necks and meat with claws (shape the necks by cutting them with a sharp knife). Mix the neck trimmings and claw meat with mayonnaise, spread it on slices of bread, covering the entire surface, and smooth it out.
- Crayfish: 12 pieces
- Mayonnaise: 3 tablespoons
- White bread: 300 g
3
Top each slice with a piece of neck meat and lightly sprinkle with greens.
- Crayfish: 12 pieces
- Dill: to taste