6. Pressed crab salad sandwich
If you have a barbecue coming up and a crowd to cater for, this sandwich should be on the menu. For the crab salad, you need to mix backfin crabmeat with red pepper vinaigrette, capers, mayonnaise, lemon zest and salt to taste. To build the sandwich, cut two slices off a loaf of ciabatta bread. Spread a little red pepper vinaigrette on them. Lay cucumber slices, tomato slices and avocado on one slice and season with lemon juice and salt. Spread the crab salad over the other slice and close the sandwich. Wrap the sandwich up tightly in plastic and press under a heavy weight for a full 24 hours.