The sun is out and so is the seafood. Indulge in some seafood decadence this summer with our mouth-watering, simple and elegant recipes that make the most of sweet, delicate seafood flavours. And really, what could be more Australian than that? On today’s menu – Crab Sliders with Citrus Aioli. For more delicious seafood recipes, pick up a copy of Issue 8!

TIME

15 mins

SUITABLE FOR

Ages 12+

WHAT YOU’LL NEED

2 sticks celery, finely diced | 1 cup aioli | ½ red onion, finely sliced | 1 tbsp fresh lemon juice | ½ tbsp hot paprika | 500g crab meat, gently broken up | Sea salt flakes | 8 mini brioche rolls | Watercress, to serve

WHAT TO DO

  1. In a large bowl, combine the celery, aioli, onion, lemon juice and paprika.
  2. Gently fold in the crab meat and season with sea salt.
  3. Separate the rolls and fill with crab mixture and watercress.

TIP

For extra zing, substitute paprika with cayenne pepper.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett