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Crab Finger Sandwiches with Rocket & Craisins® Dried Cranberries Aioli

Five Stars(6)
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Preparation time

Serving size

9 fingers


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, 200 mL olive oil
200 mL vegetable oil
150 grams picked crab meat
½ bunch chives
50 grams Ocean Spray® Craisins® Dried Cranberries, roughly chopped
½ lemon, squeezed butter
6 slices fresh white bread
Rocket leaves, washed and picked


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.

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

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

Remove the crusts, cut into 3 even sections and serve.

Serving Suggestion
Replace the crab meat with cooked king prawns, turkey or shredded chicken. Great summer entertaining appetiser.