Mini crab rolls with lime, herbs, and espelette pepper

Prepare delicious and festive bites by combining delicate Royal Petrossian crab, the zesty aroma of lime, fresh herbs, and a touch of Espelette pepper at the heart of a tasty square loaf.

Preparation: 30 minutes • Cooking: 5 minutes

Ingredients for 16 bites

• 1 square loaf of bread from your baker (unsliced)
• 1 pack of Royal Petrossian crab
• 4 tablespoons of mayonnaise
• 1 organic lime
• 6 sprigs of dill
• 6 sprigs of chives
• A pinch of Espelette pepper
• Butter

Instructions

1. Drain the crab meat. Take the dill sprigs, finely chop them along with the chives. Grate the zest of the lime and mix it with the mayonnaise.
2. Mix the crumbled crab meat with the herbs, lime mayonnaise, and a pinch of Espelette pepper. Refrigerate the mixture.
3. Cut the bread into three lengthwise, then cut each piece in half length-wise to obtain 6 rectangles. Cut each of these rectangles into three width-wise to get 18 small slices of bread. Remove the crust from the bread, then cut each piece in half thickness-wise without cutting all the way through.
4. Melt a generous knob of butter in a pan and brown the pieces of bread on the two largest faces, adding more butter if needed.
5. Fill with the crab mayonnaise and serve immediately (you can offer lime wedges to squeeze over the crab before enjoying).

Photography: Aimery Chemin • Culinary styling: Coralie Ferreira