Sandwiches with crab mince
8 servings
40 minutes
Crab meat sandwiches are an exquisite blend of sea notes and a delicate creamy taste that captivates from the first bite. This recipe, inspired by European gastronomic traditions, combines the freshness of crab meat with the aroma of dill and a hint of lemon's acidity. Finely sliced shallots add zest, while olive oil makes the filling's texture silkier. Perfect as an appetizer for a festive dinner or a light snack at a buffet. For added elegance, they can be served on crispy slices of white bread topped with caviar, creating a harmony of flavors. This dish not only pleases the eye with its presentation but also brings true gastronomic delight.
1
Remove the crabs from the packaging, cover them, and let them thaw.
- Crab: 200 g
2
Clean and finely chop the shallot.
- Shallot: 2 pieces
3
Wash and dry the dill.
- Dill: 1 bunch
4
Set aside eight small sprigs for decoration, finely chop the remaining dill.
- Dill: 1 bunch
5
Wash the lemon with hot water, dry it, and cut out eight very thin slices from the middle.
- Lemon: 1 piece
6
Chop the crabs finely and mix them with shallots, finely chopped dill, olive oil, lemon juice, salt, and ground pepper.
- Crab: 200 g
- Shallot: 2 pieces
- Dill: 1 bunch
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Spread butter on slices of rye bread and place crab filling on top.
- Rye bread: 8 pieces
- Butter: to taste
- Crab: 200 g
8
Garnish each sandwich with a slice of lemon and a sprig of dill.
- Lemon: 1 piece
- Dill: 1 bunch
9
Crab salad can be placed on toasted white bread coins and garnished with red caviar.
- Crab: 200 g
- Rye bread: 8 pieces