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Crab sandwiches wrapped in paper on checked tablecloth

Best ever crab sandwiches

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Makes 4 deep-filled sandwiches

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

Nutrition: per sandwich
NutrientUnit
kcal529
fat28g
saturates9g
carbs41g
sugars3g
fibre3g
protein30g
salt2.65g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2008

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A star rating of 5 out of 5.6 ratings
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