Crab Salad Sandwiches on Eclair "Buns"
These savory and fresh crab salad (crab mayonnaise) sandwiches are a unique addition to afternoon tea, and a delicious way to incorporate seafood. Use the freshest crab you can find, nothing pre-frozen here!
Ingredients
Crab Mayonnaise
- 4 tbsp good quality mayonnaise
- 1/2 lemon, zest and juice
- 1/2-1 tsp dijon mustard
- 1 pinch cayenne pepper
- 250 g (8 oz) cooked white crab meat
To build the Sandwiches
- 30 "Eclair buns" (See Note)
- Microgreens, baby spinach leaves, or mizuna
- salt and fresh ground pepper, to taste
Instructions
- To make the crab mayonnaise, mix all ingredients except the crab. Add salt and pepper, to taste, and adjust the seasoning as needed. Mix to combine.
- Add the crab, and stir to combine.
- Using a serrated knife, cut the eclair buns in half, lay greens in the bottom of each bun, and top with crab mayonnaise. Keep chilled if not serving immediately.
Notes
*For simplicity, I do not make the eclair buns described in Will's book, and instead use the eclair buns from Fortnum and Mason's Rose Cream Eclairs in this post (since I made both items for this tea party). You can sprinkle those with grated parmesan prior to baking to achieve the same effect.