Crab, Cucumber & Dill Finger Sandwiches

Cooking time
Serves2-4 people
Crab, Cucumber & Dill Finger Sandwiches

Afternoon tea meets the seaside in these refreshing finger sandwiches, filled with hand-picked crab meat, cool slivers of cucumber, fresh dill and a zesty squeeze of lemon.


  • 6 slices of white bread
  • 3 tbsp butter, room temperature
  • 100g 50/50 crab meat
  • ½ lemon
  • A small handful dill leaves
  • ¼ cucumber

Prep: 15 mins | Cook: nil

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1. Cut the crusts off 6 slices of white bread. Thinly spread some butter onto each slice.
2. Scoop the crab meat into a bowl. Halve the lemon and squeeze in the juice from 1 half. Finely chop the dill and add it to the bowl. Add a good pinch of salt and pepper and mix well.
3. Divide the crab mixture between 3 buttered bread slices and spread it to the edges. Thinly slice some cucumber and add a few slices to each crab-topped slice of bread.
4. Sandwich each filled slice with a buttered slice. Cut the sandwiches into thirds, across the bread, so you have 9 finger sandwiches in total.
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