by Bon Appétit
Flowers are nice, but Mother's Day calls for an extra something. Like finger sandwiches! We say celebrate Mom this coming weekend with an elegant springtime tea. With our do-ahead tips, these three recipes will be no sweat for you--and special for her.
-Prep and chill the herb butter, crab mixture, and egg salad up to 8 hours ahead.
-Arrange finger sandwiches on a space-saving tiered stand or pretty serving platters. Then drape plastic wrap over the prepared sandwiches until serving. It'll keep the bread from drying out.
Related: 16 Flavorful Spring Pastas
Marcus NilssonSesame-Crusted Crab and Mango Tea Sandwiches
1/4 cup plain yogurt
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 pound lump crabmeat (picked over)
1/2 cup mango, finely diced
16 slices Pullman or white sandwich bread, cut 1/4-inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)
Whisk yogurt and vegetable oil in a medium bowl. Stir in cilantro and mint, kosher salt, red pepper flakes, and black pepper. Fold in crabmeat and mango.
Thinly spread yogurt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal.
Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.
See also: 31 Refreshing Summer Drinks
Marcus NilssonCurried Egg Salad in Mini Pitas
1/4 cup mayonnaise
2 tablespoons scallion, thinly sliced
1 tablespoon shallot, minced
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon (heaping) curry powder
1/4 teaspoon ground cumin
4 large hard-boiled eggs, chopped
1 medium Granny Smith apple, peeled and cut into 1/8-inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.
Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.
Related: 14 Delicious Ways to Cook Salmon
Marcus NilssonShaved-Radish Sandwiches with Herb Butter
1/2 cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped
3 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut 1/8-inch thick
12 radishes, very thinly sliced
16 green radish leaves
Mix first seven ingredients in a small bowl. Season with sea salt and pepper.
Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl. Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.
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