Sesame Crusted Crab and Mango Tea Sandwiches

Sesame Crusted Crab and Mango Tea Sandwiches
Recipe Date:
April 10, 2018
Serving Size:
Cook Time:
Imperial (US)
What better way to spend a spring afternoon than in the great outdoors with a picnic and a bottle of Gary Farrell Chardonnay. Add this delightful dish to your picnic basket for a fun and unique twist on the classic sandwich. Cheers to summer!
  • 1/4 cup plain yogurt
  • 2 tbsps vegetable oil
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp freshly ground black pepper
  • 1/2 lb lump crabmeat (picked over)
  • 1/2 cup mango, finely diced
  • 16 slices white sandwich bread, cut 1/4-inch-thick, toasted
  • 2 tbsps sesame seeds, toasted (optional)

Whisk yogurt and vegetable oil in a medium bowl. Stir in cilantro and mint, kosher salt, red pepper flakes, and black pepper. Fold in crabmeat and mango.

Thinly spread yogurt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

Credit: The Bon Appétit Test Kitchen May 2012 -