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 1½ kg in its shell (reserve the white meat separately)

1 tbsp mayonnaise

1 tsp tomato ketchup

Juice of ½ 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 of ½ lemon

2 tbsp olive oil

Instructions

Step 1: Prepare the crab paste by mixing the brown crabmeat, mayonnaise, tomato ketchup, lemon juice, Dijon mustard, cayenne pepper, and brandy (if using) in a bowl. Season to taste and set aside.

Step 2: In a separate bowl, combine the picked white crab meat with the chopped mixed herbs, lemon juice, olive oil, and seasoning. Mix gently to combine.

Step 3: Lightly spread the slices of bread with unsalted butter. Spoon and spread the crab paste evenly over 4 of the slices.

Step 4: Pile the herbed white crab meat over the crab paste, then top with the remaining slices of bread.

Step 5: If desired, cut the crusts off the sandwiches and slice each into halves, triangles, or small squares. Serve immediately with lemon wedges on the side.

Tips & Variations

Use fresh, high-quality crabmeat for the best flavor. If fresh crab isn’t available, good-quality canned crab can be a substitute, though the texture and taste may differ.

For an extra zing, add a touch of finely chopped chili or a dash of hot sauce to the crab paste.

Try serving the sandwiches lightly toasted for a bit of crunch, or on crusty rolls instead of sliced bread.

Mix in a little crème fraîche for a richer, creamier filling.

Storage

These crab sandwiches are best enjoyed immediately to appreciate their fresh flavors and delicate texture. If you need to store them, wrap tightly in cling film and refrigerate for up to 24 hours. Avoid storing the sandwiches for longer to prevent the bread from becoming soggy. Reheat is not recommended as crab meat and fresh herbs lose their texture and flavor.

FAQs

Can I use canned crabmeat instead of fresh crab?

Yes, canned crabmeat can be used in a pinch, but fresh crabmeat offers a superior taste and texture. If using canned, drain it thoroughly and adjust seasoning to enhance the flavor.

What herbs work best in the white crab meat mixture?

A combination of fresh parsley, dill, tarragon, chervil, and chives creates a fragrant and balanced herb mix that complements the delicate white crab meat beautifully.