PER­FECT STARTER FOR CHRIST­MAS LUNCH

Fraser Coast Chronicle - - WEEKEND - WORDS: ANNABEL CRABB PHOTO: ROB PALMER

Blue swim­mer crabs and nas­tur­tiums: two sum­mer sta­ples brought to­gether at last in sand­wich form.

CRAB AND NASTURTIUM SAND­WICHES

Makes 12

IN­GRE­DI­ENTS

12 small soft brioche-style buns

¼ ice­berg let­tuce, shred­ded

2 large hand­fuls of nasturtium leaves, flow­ers

CRAB REMOULADE

2 granny smith ap­ples

8 radishes

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

METHOD

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.

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