Sandwich recipe for 4 - 8 people, takes only 20 mins; recipe has bread, butter, lemon, crabmeat, mayonnaise, tomato ketchup, lemon, dijon mustard, cayenne pepper, brandy, crab, chive, lemon and olive oil.
Best ever crab sandwiches
Course: Sandwich
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Lemon: 1 lemon, cut into 4 wedges, to serve
- Butter: unsalted butter, for spreading
- Mayonnaise: 1 tbsp mayonnaise
- Cayenne Pepper: big pinch cayenne pepper
- Chive: small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
- Dijon Mustard: 1 tsp Dijon mustard
- Bread: 8 hand-cut slices best-quality brown or granary bread
- Tomato Ketchup: 1 tsp tomato ketchup
- Brandy: few drops brandy (optional)
- Crabmeat: brown crabmeat from 1 large brown crab, about 1 1/2 kg in its shell (reserve the white meat, see below)
- Crab: picked white meat from the same crab
Directions
- 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.
