Crab & Nasturtium Sandwiches - Cuisine Magazine - From New Zealand to the World

Ingredients

• 12 small soft brioche-style buns
• 1⁄4 iceberg lettuce, shredded
• 2 large handfuls of nasturtium leaves and flowers
• CRAB REMOULADE
• 2 granny smith apples
• 8 radishes
• juice of 1⁄2 lemon
• 120g (1⁄2 cup) mayonnaise
• 125g (1⁄2 cup) crème fraîche
• 1 teaspoon dijon mustard
• 1 teaspoon wholegrain mustard
• 1 teaspoon horseradish cream sauce
• 2 hard-boiled eggs, chopped
• 2 tablespoons chopped cornichons
• 1 tablespoon tiny capers, rinsed and drained well
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• 200g picked crab meat