• 4 Lebanese cucumbers, peeled
  • 1/3 cup firmly packed basil leaves, blanched, refreshed, finely chopped
  • (300g) 1 cup mayonnaise
  • 1 small eschalot, very finely chopped
  • 1/2 long red chilli, seeded, very finely chopped
  • 2 inner stalks of celery, very finely chopped
  • 600g cooked blue swimmer crabmeat
  • Finely grated zest and juice of 1 lemon
  • 12 slices white bread, spread lightly with unsalted butter
  • Using a mandolin or a sharp knife, thinly slice cucumber lengthwise around seeds, then discard core. Toss slices with 1 teaspoon sea salt in a sieve placed over a bowl. Stand for 30 minutes to drain, then dry with paper towel.
  • Combine basil, mayonnaise, eschalot, chilli, celery, crabmeat and lemon zest and juice to taste. Season. Place cucumber flat over buttered bread. Top 6 slices of bread with filling, then sandwich with remaining bread. Trim crusts. Cut each sandwich into 4 fingers to make 24 fingers. Serve