Home
Recipes
Best ever crab sandwiches

Crab sandwiches wrapped in paper on checked tablecloth

Best ever crab sandwiches

Name: Best ever crab sandwiches
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 deep-filled sandwiches
Cuisine: British
Ingredients: 8 hand-cut slices best-quality brown or granary bread; unsalted butter for spreading; 1 lemon cut into 4 wedges, to serve; 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); 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

Barney Desmazery

Save recipe

Makes 4 deep-filled sandwiches

Easy

Prep: 20 mins

A star rating of 4.5 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Open chicken Caesar sandwich

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per sandwich

kcal529
fat28g
saturates9g
carbs41g
sugars3g
fibre3g
protein30g
salt2.65g

Method

step 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.
step 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.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now