Tarragon-Crabstick Sandwich

For a twist, mix kani with bacon sandwich spread  instead of the usual Japanese mayo.

2 slices of malunggay or white bread
1/2 cup chopped crabstick or kani
2 tablespoons bacon sandwich spread
1 teaspoon lemon juice
1/2 teaspoon lemon zest
salt and pepper, to taste
almond slices, lemon quarters, and tarragon leaves for garnish

2 slices of malunggay or white bread
1/2 cup chopped crabstick or kani
2 tablespoons bacon sandwich spread
1 teaspoon lemon juice
1/2 teaspoon lemon zest
salt and pepper, to taste
almond slices, lemon quarters, and tarragon leaves for garnish

1  Cut into quarters 2 slices of malunggay or white bread, and set aside.

2  In a bowl, mix together crabstick or kani, sandwich spread, lemon juice, and lemon zest; season with salt and pepper to taste. Top bread quarters with crabstick mixture, and garnish with almond slices, lemon quarters, and tarragon leaves. Serve open-faced.

Follow link to see more kani recipes

Photography by David Hanson| Food Preparation by Jonathan Em of Paul Calvin Deli | Styling by Elaine P. Lim| Props from Rustan's Department Store| Bread from Calvin's Deli