|2 cans (184g per can) crab meat rinsed with water and drained well|
|2 tablespoons onion minced or grated|
|1/2 cup radish chopped|
|1 tablespoon dill chopped (or 2 teaspoons dried dill)|
|1/4 cup of chopped cilantro or parsley|
|1/2 teaspoon Worcestershire sauce|
|tabasco a few shakes (optional)|
|1 tablespoon lemon juice|
|1/2 cup homemade mayonnaise|
|4 soft white bread rolls|
|lettuce leaves and paprika for the finishing touch|
Easy Home-Made Mayonnaise
|3 egg yolks|
|1/4 cup freshly squeezed lemon juice|
|1 teaspoon Dijon mustard|
|3/4 cup olive oil|
|black pepper to taste|
Health Canada strongly recommends to use pasteurized egg products instead of raw eggs when you are preparing uncooked homemade foods that use raw eggs.
Note: The easy mayonnaise recipe is a great base for many lunch salads! Try it with left-over cold salmon or chicken breast!
For mayonnaise: whisk together yolks, lemon juice and mustard. Drizzle oil into the mixture and whisk until blended and creamy. Season to taste with black pepper. The extra may be stored in a clean glass jar (closed with a lid) in the fridge for up to 1 week.
Mix all ingredients for the crabmeat mixture in a bowl. Divide filling between fresh rolls, add lettuce leaf, sprinkle with paprika and serve.