Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food, Snacks
Favourite flavours: Easy recipes, Sandwich

INGREDIENTS

225g tub picked crabmeat (see tip)
1/3 cup creme fraiche
1 green onion, finely chopped
1 tablespoon chopped dill
1 tablespoon lemon juice
8 slices white or wholemeal bread
1 lebanese cucumber, thinly sliced
into ribbons
30g butter, softened

METHOD

MAKES 16

1. In a medium bowl, combine crabmeat, creme fraiche, green onion, dill and lemon juice. Season to taste.
   
   
2. Spread half bread slices with mixture. Top with cucumber. Spread remaining bread slices with butter and sandwich together.
   
   
3. Remove crusts. Cut each sandwich into 4 fingers. Arrange on a serving platter.

TOP TIP

• Crabmeat can be found in the fridge seafood section of your supermarket.
  
• Make these an hour or two ahead, cover with plastic wrap and keep chilled.