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Recipe by Barney Desmazery

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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.

Per sandwich

529 kcalories, protein 30g, carbohydrate 41g, fat 28 g, saturated fat 9g, fibre 3g, salt 2.65 g

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• lostkat

  09 July 2009

  lostkat rated and commented on this recipe

  

  Absolutely beautiful. We bought a couple of live crabs from the local fish market to make these sandwiches amongst other things. They were seriously nice. Just enough additional ingredients to add more flavour, but not overpower the delicate crab. Will definitely make again.

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• yummie

  09 July 2009

  yummie commented on this recipe

  I love crab, this is a definate must make, sounds absolutley delcious, thx Barney :))

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• Maz

  27 August 2009

  Maz rated and commented on this recipe

  

  Absolutely glorious. Must be the world's best sandwich!

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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 1.5 kg in its shell (reserve the white meat, see below)
• 1 tbsp mayonnaise
• 1 tsp tomato ketchup
• juice 1/2 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 1/2 lemon
• 2 tbsp olive oil

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Difficulty and servings

Makes 4 deep-filled sandwiches

Preparation and cooking times

Prep 20 mins

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 1.5 kg in its shell (reserve the white meat, see below)
• 1 tbsp mayonnaise
• 1 tsp tomato ketchup
• juice 1/2 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 1/2 lemon
• 2 tbsp olive oil

Per sandwich

529 kcalories, protein 30g, carbohydrate 41g, fat 28 g, saturated fat 9g, fibre 3g, salt 2.65 g

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