200 g white crabmeat
6 tbsp Crosse & Blackwell
Zest of 1 lemon, plus a squeeze of juice
Small handful chives, finely snipped
9 slices Albany Wholegrain Brown Bread
A little butter, softened
½ cucumber, very finely sliced
- Mix the crab, mayo, lemon zest, a little juice, the chives and a good grind of black pepper in a bowl. Butter one side of each slice of bread.
- Divide the crab mayo between 3 slices of bread, top each with another slice, butter-side up, then arrange the cucumber slices on top, season, and finally sandwich with the final pieces of bread, butter-side down.
- Cut off the crusts then cut into little triangles.