PERFECT STARTER FOR CHRISTMAS LUNCH
Blue swimmer crabs and nasturtiums: two summer staples brought together at last in sandwich form.
CRAB AND NASTURTIUM SANDWICHES
12 small soft brioche-style buns
¼ iceberg lettuce, shredded
2 large handfuls of nasturtium leaves, flowers
2 granny smith apples
Juice of ½ lemon
120g (½ cup) mayonnaise
125g (½ cup) creme fraiche
1 tsp dijon mustard
1 tsp wholegrain mustard
1 tsp horseradish cream sauce 2 hard-boiled eggs, chopped
2 tbsp chopped cornichons
1 tbsp tiny capers, rinsed and drained well 2 tbsp chopped dill
2 tbsp chopped chives
200g picked crab meat
For the remoulade, cut the apples and radishes into fine matchsticks and immediately toss with the lemon juice to prevent discolouration. Stir in all the other ingredients except the crab, then finally fold in the crab meat. You can make this up to 6 hours ahead.
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.
Place a generous spoonful of remoulade on the bottom half of each bun. Top with shredded lettuce and one or two nasturtium leaves and a flower, then close the bun. Arrange all the buns on a large platter liberally strewn with nasturtium flowers and leaves.