Description
These best-ever crab sandwiches combine fresh brown and white crabmeat with a flavorful homemade crab paste, served on high-quality brown or granary bread. Enhanced with a blend of mayonnaise, Dijon mustard, and herbs, these sandwiches are perfect for a light yet sumptuous meal or elegant appetizer.
Ingredients
Scale
Bread and Butter
- 8 hand-cut slices best-quality brown or granary bread
- Unsalted butter, for spreading
Crab Paste
- Brown crabmeat from 1 large brown crab (about 1½ kg in its shell; reserve the white meat for later)
- 1 tbsp mayonnaise
- 1 tsp tomato ketchup
- Juice of ½ lemon
- 1 tsp Dijon mustard
- Big pinch cayenne pepper
- Few drops brandy (optional)
White Meat Mixture
- Picked white crab meat from the same crab
- Small handful chopped mixed herbs (parsley, dill, tarragon, chervil, and chives)
- Juice of ½ lemon
- 2 tbsp olive oil
To Serve
- 1 lemon, cut into 4 wedges
Instructions
- Prepare Crab Paste: In a bowl, mix together the brown crabmeat with mayonnaise, tomato ketchup, lemon juice, Dijon mustard, cayenne pepper, and optional brandy. Season the mixture with salt and pepper to taste and set aside.
- Mix White Meat and Herbs: In a separate bowl, combine the picked white crab meat with chopped mixed herbs, lemon juice, olive oil, and season with salt and pepper. Toss gently to coat evenly.
- Butter the Bread: Lightly spread unsalted butter on one side of each slice of bread. This ensures a moist barrier and adds flavor.
- Assemble the Sandwiches: Spoon and spread the prepared crab paste evenly over four slices of the buttered bread. Pile the white meat mixture generously on top of the crab paste.
- Top and Cut: Place the remaining four slices of bread buttered side down onto the white meat layers to complete the sandwiches. Optionally, trim off the crusts.
- Serve: Cut each sandwich in half or into small triangles or squares. Serve immediately with lemon wedges on the side for squeezing.
Notes
- Using fresh, high-quality crab is essential for the best flavor and texture.
- You can omit the brandy if preferred or if serving to children.
- Trimming crusts is optional but makes for a neater presentation, especially for parties.
- These sandwiches are best served fresh to keep the bread from becoming soggy.
- The combination of brown and white meat provides a rich variety of crab flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: British
Keywords: crab sandwich, seafood sandwich, brown crab, fresh herbs, easy lunch, British recipe, no-cook sandwich
