Dilled Crawfish Salad Tea Sandwiches




Dilled Crawfish Salad Tea Sandwiches

These Dilled Crawfish Salad Tea Sandwich have the flair and flavor of the Louisiana shore.

Dilled Crawfish Salad Tea Sandwiches

  • 8 slices potato bread, frozen
  • 2 cups finely chopped cooked crawfish meat
  • ½ cup mayonnaise
  • 2 tablespoons capers
  • 2 tablespoons fresh minced dill
  • 2 tablespoons finely chopped celery
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon ground black pepper
  • Garnish: 48 capers, fresh dill sprigs
  1. Using a 1¾-inch round cutter, cut 32 shapes from frozen bread, discarding scraps. Place bread rounds in a resealable plastic bag to prevent drying out.
  2. In a medium bowl, combine crawfish, mayonnaise, capers, minced dill, celery, lemon zest, lemon juice, and pepper, stirring to blend.
  3. Cover, and refrigerate until cold, approximately 4 hours. Divide crawfish salad among 16 bread rounds, spreading evenly. Top each with another bread round.
  4. Garnish each with 3 capers and a dill sprig, if desired.

Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated. Garnish just before serving.

3.5.3226

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