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!
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
- In a large bowl, combine the celery, aioli, onion, lemon juice and paprika.
- Gently fold in the crab meat and season with sea salt.
- Separate the rolls and fill with crab mixture and watercress.
For extra zing, substitute paprika with cayenne pepper.