Sesame-Crusted Crab and Mango Tea Sandwiches

Name: Sesame-Crusted Crab and Mango Tea Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters chopped fresh cilantro; 59 milliliters chopped fresh mint; 1 teaspoon kosher salt; 227 grams lump crabmeat (picked over); 118 milliliters finely diced mango; 59 milliliters plain yogurt; 0 teaspoons crushed red pepper flakes; 2 Tbsps toasted sesame seeds; 2 Tbsps vegetable oil

You can never have too many hor d'oeuvre recipes, so give Sesame-Crusted Crab and Mango Tea Sandwiches a try. This pescatarian recipe serves 16. One serving contains 105 calories, 5g of protein, and 3g of fat. Head to the store and pick up pepper, kosher salt, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Whisk 1/4 cup plain yogurt and 2 tablespoonsvegetable oil in a medium bowl. Stirin 1/4 cup each chopped fresh cilantroand fresh mint, 1 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes, and 1/8 teaspoon freshly ground black pepper.Fold in 1/2 pound lump crabmeat (picked over)and 1/2 cup finely diced mango.Thinly spread yogurt on one side of eachof 16 toasted 1/4"-thick slices Pullman orwhite sandwich bread. Divide crab mixtureamong 8 slices; top with remaining bread,yogurt side down. Trim crusts.

Ingredients you will need

Ground Black Pepper

Red Pepper Flakes

Bread

Lump Crabmeat

Yogurt

Kosher Salt

Fresh Mint

Spread

Mango

Crab

Cooking Oil

Equipment you will use

Whisk

Bowl

Cut eachsandwich in half on a diagonal.

Place 2 tablespoons toasted sesame seedson a plate, if desired. Dip one cut side of eachsandwich in sesame seeds.

Ingredients you will need

Sesame Seeds

Dip

Equipment

Whisk

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

chopped fresh cilantro 59milliliters

chopped fresh mint 1teaspoon

kosher salt 227grams

lump crabmeat (picked over)118milliliters

finely diced mango 59milliliters

plain yogurt 0teaspoons

crushed red pepper flakes 2Tbsps

toasted sesame seeds 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.