Name: Crab, basil and cucumber finger sandwiches
Yield: 1
Ingredients: 4 Lebanese cucumbers, peeled; 82.50 ml firmly packed basil leaves, blanched, refreshed, finely chopped; 300g mayonnaise; 1 small eschalot, very finely chopped; 1/2 long red chilli, seeded, very finely chopped; 2 inner stalks of celery, very finely chopped; 600g cooked blue swimmer crabmeat; Zest and juice of 1 lemon; 12 slices white bread, spread lightly with unsalted butter

Crab, basil and cucumber finger sandwiches

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Elevate your high-tea with chic finger sandwiches for a sophisticated touch.

Ingredients:

4 Lebanese cucumbers, peeled
82.50 ml firmly packed basil leaves, blanched, refreshed, finely chopped
300g mayonnaise
1 small eschalot, very finely chopped
1/2 long red chilli, seeded, very finely chopped
2 inner stalks of celery, very finely chopped
600g cooked blue swimmer crabmeat
Zest and juice of 1 lemon
12 slices white bread, spread lightly with unsalted butter

Instructions:

Thinly slice cucumber lengthwise around seeds using a mandolin or a sharp knife. Discard core. Toss slices with 1 teaspoon sea salt in a sieve over a bowl and let stand for 30 minutes to drain. Pat dry with paper towel before using.
Mix together fresh basil, creamy mayonnaise, finely chopped eschalot, a hint of spicy chili, crunchy celery, succulent crabmeat, and a burst of lemon zest and juice to your preference. Season with salt and pepper. Lay slices of cucumber flat on buttered bread. Spread the delectable filling onto 6 slices of bread, then cover with the remaining bread slices to make sandwiches. Trim off the crusts for an elegant finishing touch.
Cut each sandwich into 4 fingers to create a stunning platter of 24 appetizing finger sandwiches. Serve and enjoy!

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