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Cornish crab sandwich
White and brown crab meat with lemon mayonnaise on brown bread
In Newlyn, Padstow and St Ives, harbourside kiosks sell crab sandwiches made with the morning's catch: sweet white claw meat and rich brown body meat on buttered brown bread with a little lemony mayonnaise. It is a summer lunch for eating on the harbour wall. Buy fresh, cooked and picked crab from a fishmonger, keep it in the fridge and use it the same day. Chef's tip: keep the white and brown meat separate and use both; the brown meat gives the flavour.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
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Method
0/4 doneStep 1: Pick through the 5 ½ oz cooked white crab meat with your fingers for any bits of shell.
3 minStep 2: Mix the 1 ¾ oz cooked brown crab meat with half the 1 tbsp mayonnaise, the ½ lemon zest and a squeeze of juice.
2 minStep 3: Toss the white meat gently with the rest of the 1 tbsp mayonnaise, the 1 tbsp chives, 1 pinch cayenne pepper and a little more lemon juice. A common mistake is drowning it in mayonnaise, which hides the sweetness.
2 minStep 4: Spread the 4 slices brown bread with the ⅔ oz salted butter, spread two slices with the brown crab, pile the white crab and 1 handful watercress or cress on top, close and cut. Eat straight away.
3 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 26 g
- Carbs
- 36 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cornish crab sandwich take?
- About 15 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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