A little extravagant indulgence
1 pound (450 g) container of Phillips crab claw meat
1/2 cup (120 ml) crème fraîche
zest and juice of 1 lemon
2 tablespoons (30ml) finely chopped chives
1 tablespoon (15 ml) extra-virgin olive oil
16 slices soft white bread
softened butter for spreading
1 English cucumber, thinly sliced into rounds using a mandolin
Place crabmeat in a sieve over a bowl and refrigerate to drain well (1 hour).
Meanwhile, whisk crème fraîche, zest and juice, chives and oil in a bowl to combine. Season to taste with salt and pepper. Stir in crab and refrigerate until required.
Butter one side of half the bread slices, cut three rounds from each slice with a 2-inch (5.08 cm) biscuit cutter and top rounds with crab mixture. Butter both sides of remaining bread slices. Cut three 2-inch (5.08 cm) rounds from each remaining buttered bread.
Top with crab mixture and place another round on top and spread with crab mixture. Cut cucumber slices in half and place cut side of cucumber into crab mixture giving a butterfly wing effect.
Add the salmon caviar in between the two slices of cucumber. Top with a few Balsamic pearls.
Cover and chill in the refrigerator for 1 hour or until ready to serve.
*Terra del Tuono makes a small soft sphere of Balsamic vinegar, which blossoms with flavor in your mouth.