Best ever crab sandwiches

Name: Best ever crab sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 8 hand-cut slices best-quality brown or granary bread; 1 serving unsalted butter, for spreading; 1 lemon, cut into 4 wedges, to serve; 1 large brown crabmeat from brown crab, about 1½ kg in its shell (reserve the white meat, see below); 1 Tbsp mayonnaise; 1 teaspoon tomato ketchup; 1 juice lemon; 1 teaspoon Dijon mustard; 1 pinch big cayenne pepper; 1 serving picked white meat from the same crab; 1 small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives; 2 Tbsps olive oil

If you have roughly 20 minutes to spend in the kitchen, Best ever crab sandwiches might be an excellent pescatarian recipe to try. This recipe serves 4. One portion of this dish contains roughly 10g of protein, 13g of fat, and a total of 276 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have granary bread, herbs such as parsley, , and a few other ingredients on hand, you can make it. Crab Sandwiches, Crab Cake Sandwiches, and Crab Cake Sandwiches are very similar to this recipe.

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.

Ingredients you will need

Lemon Juice

Seasoning

Herbs

Crab

Meat

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Spread

Bread

Crab

Meat

Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Ingredients

Servings:

hand-cut slices best-quality brown or granary bread 1serving

unsalted butter, for spreading 1

lemon, cut into 4 wedges, to serve 1large

brown crabmeat from brown crab, about 1½ kg in its shell (reserve the white meat, see below)1Tbsp

mayonnaise 1teaspoon

tomato ketchup 1

juice lemon 1teaspoon

Dijon mustard 1pinch

big cayenne pepper 1serving

picked white meat from the same crab 1small handful

chopped mixed herbs such as parsley, dill, tarragon, chervil and chives 2Tbsps

olive oil

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Crab on the menu? Try pairing with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.