• Whether it's a seafood sandwich or a few slices of gravlax (Tropical Gourmet: New Caledonia)Source: Tropical Gourmet: New Caledonia

This is the ultimate crab and prawn sambo, a celebration of the food of New Caledonia. 




Skill level

Average: 4.9 (17 votes)

All over New Caledonia, you see people carrying their baguettes home for breakfast, lunch or dinner. It's a reflection of the French influence here. It's also a celebration of seafood, because you can't come to New Caledonia without trying their gorgeous array of seafood. 


  • 150 g picked blue swimmer crab meat (about 1 crab) 
  • 6 medium cooked prawn, peeled, deveined and chopped
  • 1 sprig of dill, finely chopped
  • 3 spring onions, white and light green part finely chopped
  • 2 radishes, finely sliced into rounds
  • 1 handful lettuce leaves
  • 1 crusty baguette, halved and split down the middle 


  • 2 egg yolks
  • 1 tsp Dijon mustard
  • ½- ¾ cup grapeseed oil
  • Juice 1 small lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the mayonnaise, whisk the egg yolks with the mustard then gradually add the oil, starting with just a few drops (this will ensure the mayonnaise emulsifies and therefore thickens). Once it starts to thicken, you can add a steadier stream of oil. Add the lemon juice and season with salt and pepper.

Add the crab and prawn meat to the mayonnaise along with dill and spring onions and mix well. 

Arrange lettuce leaves in the baguette and top with crab and prawn mixture. Garnish with radish.