Best-ever Crab Sandwiches
Capture the essence of coastal dining with this delectable crab sandwich recipe. A harmonious blend of rich brown crabmeat and fresh white meat, paired with zesty herbs and a hint of brandy, creates a luxurious filling that is truly irresistible. Combining these flavors between slices of rustic brown bread and serving with a squeeze of lemon, this sandwich is a delightful ode to the sea.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT20M
Yield
Makes 4 deep-filled sandwiches
Nutrition
- Calories: 529 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 2.65 milligram of sodium
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