Sweetest tiniest crabs swimming in curry sauce, all of that happening in the yummiest sandwich ever!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a medium bowl, whisk together the egg yolk and mustard. Stirring constantly, add the oil slowly until the sauce thickens. Add lemon juice, turmeric, curry powder and sugar and mix well. Season with salt and pepper.
Wash cucumber, pat dry, quarter lengthwise and remove the core. Cut cucumber into small cubes. Wash the dill, shake dry and pluck leaves from the stems. Drain corn and rinse with cold water. Wash the lettuce leaves and shake dry.
Add the North Sea crabs with the corn, cucumber, dill to the curry sauce and mix well, till evenly coated.
Toast the buns. On the bottom, spoon the crab mixture and top with salad leaves and the toasted bun.
Preparing In The Kitchen
In a medium bowl, whisk together the egg yolk and mustard. Stirring constantly, add the oil slowly until the sauce thickens. Add lemon juice, turmeric, curry powder and sugar and mix well. Season with salt and pepper.
Wash cucumber, pat dry, quarter lengthwise and remove the core. Cut cucumber into small cubes. Wash the dill, shake dry and pluck leaves from the stems. Drain corn and rinse with cold water. Wash the lettuce leaves and shake dry.
Add the North Sea crabs with the corn, cucumber, dill to the curry sauce and mix well, till evenly coated.
Toast the buns. On the bottom, spoon the crab mixture and top with salad leaves and the toasted bun.
