Open chicken Caesar sandwich
An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal
Best ever crab sandwiches
- Preparation and cooking time
- Prep:
- Easy
- Makes 4 deep-filled sandwiches
Skip to ingredients
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.
