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Crab Finger Sandwiches With Rocket and 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

  • 150g picked crab meat

  • ½ bunch chives

  • 50g Craisins® dried cranberries, roughly chopped

  • ½ lemon, squeezed

  • 6 slices fresh white bread

  • 200ml olive oil

  • 200ml vegetable oil

  • Rocket leaves, washed and picked


  • 1.

    To make aioli 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.

  • 2.

    Combine the crab meat with the aioli and chopped chives, stir through Craisins® and season with a squeeze of lemon juice.

  • 3.

    Butter the bread and layer the rocket and crab mixture on top. Place another piece of bread on top to make a sandwich.

  • 4.

    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.

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