3 tbsp mayonnaise
1 tbsp Sriracha chilli sauce, or more to taste
1 tsp lemon juice
6 slices white bread
100 g white crab meat
1 tbsp coriander, finely chopped
1 cucumber, cut into ribbons with a potato peeler
4 ripe tomatoes, sliced
2 lettuce leaves
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
- Toast the bread on both sides. Mix 2 tbsp sriracha mayo with the crab and coriander, and season.
- Spread 2 slices of the toast with more sriracha mayo and add a layer of tomato, then cucumber.
- Top with another slice of toast then spread over the crab mix and top with frilly lettuce. Add the last layer of toast, secure with cocktail sticks and cut into quarters to serve.