Best-Ever Crab Sandwiches

A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes 4 deep-filled sandwiches

Nutrition per serving

• Kcalories

  529

• Protein

  30g

• Carbs

  41g

• Fat

  28g

• Saturates

  9g

• Fibre

  3g

• Sugar

  3g

• Salt

  2.65g

Ingredients

• 8 hand-cut slices best-quality brown or granary bread
• unsalted butter, for spreading
• 1 lemon, cut into 4 wedges, to serve
• For the crab paste
• 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
• 1 tsp Dijon mustard
• big pinch cayenne pepper
• few drops brandy (optional)
• For the white meat
• picked white meat from the same crab
• small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
• juice ½ lemon
• 2 tbsp olive oil

Directions

1. 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.
2. 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.

Categories: Courses, Dishes, Events, Fish, Occasions