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50g unsalted butter, plus extra for the toast
3 long green shallots, thinly sliced
1/3 cup (50g) plain flour
1 cup (250ml) milk
200g raw crab meat, picked
1 large pinch nutmeg
1 tsp sweet paprika, plus extra to scatter
2 tsp English mustard
100g Gruyere or cheddar cheese, coarsely grated, plus extra to serve
1 tsp tarragon, finely chopped
Zest and juice of 1 lemon
16 slices white bread
Heat butter in a small non-stick saucepan over medium-high heat. Add the long green shallot and cook, stirring occasionally for 1-2 minutes, then scatter over the our. Cook, stirring continuously, for 1-2 minutes or until a smooth paste has formed but the flour has no colour.
Reduce heat to low, and cook, stirring continuously for 2-3 minutes, before gradually stirring in the milk until combined. Fold through the crab, spices, and mustard. Cook, stirring gently and continuously, for 1-2 minutes until crab is just cooked. Remove from the heat and stir in cheese and tarragon. Season to taste then stir in the lemon zest and juice, and set aside, stirring occasionally, until cooled completely. Cover surface directly with baking paper until ready to use.
Butter one side of the bread and place on some baking paper, buttered-side down. Spread 1/4 cup of the crab mixture on the bread, scatter with extra cheese, then top with another slice of bread. Spread the top piece of bread with more butter. Scatter both sides of buttered bread with extra paprika.
Repeat with remaining bread and crab mixture. Grill, in batches, on a cool braai for 2-3 minutes until golden. Serve immediately.