Crab Finger Sandwiches with Rocket & Craisins® Aioli
4 egg yolks
6 cloves garlic, finely chopped
2 tspn Dijon mustard
2 tbspn lemon juice
2 tbspn white wine vinegar
Salt and pepper
150 grams picked crab meat
½ bunch chives
50 grams Ocean Spray® Craisins® dried cranberries, roughly chopped
½ lemon, squeezed
6 slices fresh white bread
200 ml olive oil
200 ml vegetable oil
Rocket leaves, washed and picked
Place yolks, garlic, mustard, lemon juice, vinegar & salt in a jug. With a hand blender start blending, add oil slowly until creamy, season with salt & pepper.
Combine the crab meat with the aioli and chopped chives, stir through Craisins® and season with a squeeze of lemon juice.
Butter the bread and layer the rocket and crab mixture on top.
Place another piece of bread on top to make a sandwich.
Remove the crusts, cut into 3 even fingers and serve.
Replace the crab meat with cooked king prawns, turkey or shredded chicken. Great summer entertaining appetiser.