Crispy Little Crab Sandwiches with March Beer Whipped Cream Recipe
Crispy Little Crab Sandwiches with March Beer Whipped Cream
Flavors of France
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: 2 minutes

Difficulty: Easy
For 4 servings

- 8 slices of fresh wholewheat bread
- 400 g (14 oz.) flaked crab
- 12 sundried tomatoes
- 1 zucchini
- 12 basil leaves
- 5 tbsp. chilled whipping cream
- 2 tbsp. chilled March Beer
  1. Toast the bread slices.
  2. Place the flaked crab in a bowl; pour on 1 tbsp. March or spring beer. Mix and let rest 20 minutes.
  3. Rinse the zucchini and grate it with a large hole grater. Chop the sundried tomato finely. Combine with the zucchini.
  4. Rinse the basil leaves and chop them; add to the zucchini-tomato mixture. Season with salt and pepper and mix well.
  5. Place a small bowl in the refrigerator for 15 minutes. Combine the whipping cream and cold beer in this bowl.
  6. With an electric mixer, whip the cream to soft peaks. Fold the whipped cream into the vegetable mixture. Make the sandwiches by dividing the crab and the vegetable mixture among the slices of toast.

Serve the sandwiches immediately with a glass of March beer.

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