Herbaceous crab salad and fresh watercress on honey wheat bread is a delectable savory combination for afternoon tea. Pictured with Radish & Herbed Butter Sandwiches.
Serves: Makes 20
Ingredients
- 8 ounces lump crabmeat, picked for shell
- 2 cups iced water
- 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
- ⅓ cup mayonnaise
- 2 teaspoons chopped flat-leaf parsley
- 2 teaspoons chopped green onion (green tops only)
- 1 teaspoon chopped tarragon
- 1 teaspoon prepared English mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon celery seed
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon ground black pepper
- 2 cups watercress
- 10 slices firm honey wheat bread
Instructions
- Place crabmeat in a bowl. Cover with 2 cups iced water combined with 1 tablespoon fresh lemon juice. Let sit for 1 minute. Using a fine-mesh sieve, drain crabmeat. Remove crabmeat from sieve. Line sieve with paper towels and drain crabmeat again.
- In a medium bowl, stir together mayonnaise, parsley, green onion, tarragon, mustard, remaining 1 teaspoon lemon juice, salt, celery seed, white pepper, and black pepper. Using a fork, gently stir in drained crabmeat so it does not shred.
- Spread a thick, even layer of chilled crab salad onto 5 bread slices. Top evenly with watercress and with remaining bread slices to make 5 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating perfect 3-inch square sandwiches. Cut each sandwich in half diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
Notes
Make-Ahead Tip: Crab salad can be made up to a day in advance, stored in an airtight container, and refrigerated.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
