GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crab and cucumber cocktail sandwiches

You'll need

500 gm picked blue swimmer crab meat 100 gm crème fraîche Finely grated rind and juice of 1 lemon 2 tbsp finely chopped chives 1 tbsp extra-virgin olive oil 16 slices soft white bread For spreading: softened butter 1 Lebanese cucumber, thinly sliced into rounds on a mandolin To serve: salmon roe


  • 01
  • Place crab in a sieve over a bowl and refrigerate to drain well (1 hour).
  • 02
  • Meanwhile, whisk crème fraîche, lemon rind and juice, chives and oil in a bowl to combine, season to taste, then add 1 tbsp warm water if necessary to achieve a thin mayonnaise consistency. Stir through crab and refrigerate until required.
  • 03
  • Butter one side of half the bread slices, cut three rounds from each slice with a 4.5cm-diameter cutter and top rounds with crab mixture. Butter both sides of remaining bread slices, cut three 4.5cm rounds from each and sandwich crab mixture. Arrange cucumber slices on top, top with salmon roe and serve.

At A Glance

  • Serves 24 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

Featured in

Dec 2011

You might also like...

Fast seafood recipes


Kingfish and scallop ceviche with tomato oil

Pan-fried John Dory agrodolce with endive and goat’s cheese


Indian-style prawn, turmeric and okra curry

Sri Lankan snapper curry with basmati rice and yoghurt


Steamed flounder with shallot and chilli dressing

Steamed black mussels with tomato sofrito and chorizo


Tuna and artichoke salad nicoise

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.