North Sea Crab Curry Sandwich

Sweetest tiniest crabs swimming in curry sauce, all of that happening in the yummiest sandwich ever!

Ingredients

Ingredients
Servings:
Egg Yolk
tbsp
Dijon Mustard
ml
Sunflower Oil
tbsp
Lemon Juice
tsp
Ground Turmeric
tbsp
Curry Powder
tsp
Caster Sugar
Salt & Pepper to taste
g
North Sea Crabs
g
Corn
Cucumber
small
Green Salad Leaves
Rye Rolls

Instructions

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. Add the North Sea crabs with the corn, cucumber, dill to the curry sauce and mix well, till evenly coated.
  4. Toast the buns. On the bottom, spoon the crab mixture and top with salad leaves and the toasted bun.

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. Add the North Sea crabs with the corn, cucumber, dill to the curry sauce and mix well, till evenly coated.
  4. Toast the buns. On the bottom, spoon the crab mixture and top with salad leaves and the toasted bun.

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