Chew on This | Tea Sandwiches - Dilly Shrimp Crackers & Crab Button-Ups

Hello dear friends! We're still indulging in our love of Afternoon Tea today. A proper tea allows us to bask in a much deserved day break and, what I consider, a feast of 'mini courses'. Delectable finger sandwiches, scones with cream and preserves and sweets. Mmmmm, wonderful!

Yesterday we introduced you to two tasty (and darling) savories - Strawberry Cream Cheese Hearts and Cucumber Sandwiches. Today we continue our savory lust with Dilly Shrimp Crackers and Crab Button-Ups.

Here's the recipe:

Dilly Shrimp Crackers

10 water crackers (like Bretons)
10 cooked shrimp
2 T butter, softened
1/4 C cocktail sauce
horseradish, optional
fresh dill


Generously apply room temperature butter to the top of the water crackers.  Place buttered crackers on a tray and refrigerate until butter becomes firm.
Mix horseradish, to taste, with the cocktail sauce. When ready to serve, remove crackers from the refrigerator and place one cooked shrimp in the middle of the buttered cracker and top with a smear of the cocktail sauce. Place a sprig of fresh dill in the center of the shrimp. Plate as soon as possible. Enjoy!

Here's the recipe:

Crab Button-Ups

16  ounces cooked crab meat

3/4 C chopped red pepper

1/4 C + 2 T finely chopped scallion

1/4 C mayonnaise 

1 T worcestershire sauce

juice of 1/2 lemon

salt and pepper to taste
capers

6 pieces of whole grain bread, toasted


To start, toast bread then remove crust from bread. Cut bread into three long rectangles (like fingers) and set aside.


In a bowl, combine crab, red pepper, 1/4 cup scallion, mayonnaise, worcestershire sauce, the juice of half of one lemon and salt and pepper. Mix gently.


Spoon crab mixture onto toast rectangles. Top each crab toast with four capers (buttons) and sprinkle with extra scallions. Eat promptly!

Hope you enjoyed our savory sandwiches these last two days. Tomorrow, the quintessential afternoon tea accompaniment - scones! 

Cares and Mimi