Gary Farrell Sesame Crusted Crab and Mango Tea Sandwiches

What better way to spend a spring afternoon than in the great outdoors with a picnic and a bottle of Gary Farrell Chardonnay. Add this delightful dish to your picnic basket for a fun and unique twist on the classic sandwich. Cheers to summer!

Servings: 16

Pair With: 2014 Rochioli Vineyard Chardonnay and/or 2014 Russian River Selection Chardonnay

Source: Gary Farrell Vineyards & Winery, The Bon Appétit Test Kitchen May 2012


1/4 cup plain yogurt
2 tablespoons vegetable oil 
cup fresh cilantro, chopped 
cup fresh mint, chopped
1 teaspoon kosher salt 
teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper 
pound lump crabmeat (picked over) 
cup mango, finely diced
16 slices Pullman or white sandwich bread, cut -inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)


Whisk yogurt and vegetable oil in a medium bowl. Stir in cilantro and mint, kosher salt, red pepper flakes, and black pepper. Fold in crabmeat and mango. Thinly spread yogurt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal. Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

Recipe Courtesy Of

Gary Farrell Winery

Guests enjoy nature’s sounds and sights as they sip Gary Farrell wines produced from iconic vineyards.