Crab sandwich with orange and mint mayo



I tried this recipe for the first time yesterday. The ingreedients really complemented each other and I will definitely make this one again. I tried to pair it with a dry and fruity riesling, a 2015 Pfluger Buntsandstein. The wine is deliciously intense, zesty and with fresh lemon fruit. However the wine didn’t fully compliment the dish. Then I tried to pair it with a 2014 Gruner Veltliner Weinzierlberg.  The nose of this wine is floral  with a bit of mandarin essences. This complimented the dish well and this may be due to the mandaring essence that went well with the oranges in the dish.

Mint Mayonnaise:
25g fresh mint leaves, minced
300 g olive oil
1 egg
1 egg yolk
25 g french mustard (Dijon)
1 table spoon whitewine vinegar
1/2 lime
5 g salt
1 g freshly ground black pepper.

Mince the mint leaves and mix with olive oil to make the mint oil. In a bowl whisk together the mint oil, egg, egg yolk, mustard, whitewine vinegar and lime into a mayonnaise. Season the mayonnaise with salt and pepper to taste.

Crab Mixture:
10 g mint Mayonnaise
50 g crab meat
10 g plain yoghurt
1 lime, zested and juiced – to taste
1 orange
1 sandwich roll
Mix the crab meat togheter with the Mint Mayonnaise and yoghurt.
Add a squeeze of lime and some freshly grated lime zest, to taste.

Split the sandwich roll in half. Spread the crab mayonnaise mixture evenly on the open-faced side of the roll. Add a few orange pieces and add some mint leaves.





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