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Best-ever crab sandwiches

  • 8 hand-cut slices best-quality brown or granary bread
  • unsalted butter, for spreading Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 1 lemon, cut into 4 wedges, to serve Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • brown crabmeat from 1 large brown crab, about 1½ kg in its shell (reserve the white meat, see below)
  • 1 tbsp mayonnaise
  • 1 tsp tomato ketchup
  • juice ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 1 tsp Dijon mustard
  • big pinch cayenne pepper
  • few drops brandy (optional) Brandy bran-deeBrandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
  • picked white meat from the same crab CrabA crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
  • small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
  • juice ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
  • Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.