World’s Best Crab Sandwich

World's Best Crab Sandwich

Brown crabs from the UK are in abundant availability from April through to November. The brown meat of crab gives a savoury flavour with a slightly acidic tang while the white meat has a stronger, sweeter flavour, with crumbly, fragile meat that falls apart easily.

Brown crab stocks are relatively healthy in UK waters and the majority of brown crab is caught with crab pots, a selective and low impact fishing method. Brown crabs are extremely commercially important and the brown crab fishery in British waters is one of the largest crab fisheries in the world. We love nothing more than a good sandwich for lunch and have whipped up a delicious crab sandwich for this warmer weather.

What you need: (makes 4)

1 Loaf sourdough
1 bag Torres paprika crisps
1 baby gem lettuce
A small handful of tarragon

Crab mayo:

250g white crab meat
100g brown crab meat
2 egg yolks
1 tsp dijon mustard
500ml vegetable oil
100ml olive oil
1 tsp white wine vinegar
1 lemon
dash of Tabasco

Pickles:

3 pickling cucumbers
1 jalapeño
1 onion
200ml distilled white vinegar
200g caster sugar
100ml water
1 cloves garlic
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp black peppercorns
1/2 tsp turmeric
2 cloves

How to make:

  1. To make the crab mayo, add the egg yolks to a bowl with the dijon mustard and whisk together to combine, slowly drizzle all the olive oil and vegetable oil into the egg yolks while whisking constantly to make a thick and pale mayonnaise.
  2. Add vinegar, lemon juice and a dash of tabasco to the mayonnaise. Season well with salt and pepper and fold through the brown crab meat.
  3. Mix the white crab meat into the mayonnaise along with the chopped tarragon, this is your crab filling for the sandwich.
  4. To make the pickles, slice the onions, jalapeños and cucumbers, salt well and set aside for 1 hour. Meanwhile, mix all the other ingredients in a pot and put them over a low heat. Wash the salt off the cucumbers and place in the pot with the rest of the other ingredients and cook for around 5 mins. Let the cucumbers cool off and keep for up to 1 month in the fridge.
  5. Finely slice the baby gem.
  6. To assemble the sandwich, slice the bread and place a layer of the pickles on the bottom slice. Then cover with a layer of crab mix. Place some sliced lettuce on top and a generous handful of crisps then finish with the top slice of bread.
  7. To make the pickles, slice the onions, jalapeños and cucumbers, salt well and set aside for 1 hour. Meanwhile, mix all the other ingredients in a pot and put them over a low heat. Wash the salt off the cucumbers and place in the pot with the rest of the other ingredients and cook for around 5 mins. Let the cucumbers cool off and keep for up to 1 month in the fridge.
  8. Finely slice the baby gem.
  9. To assemble the sandwich: slice the bread, place a layer of the pickles on the bottom slice and then cover with a layer of crab mix. Place some sliced lettuce on top and a generous handful of crisps then finish with the top slice of bread.

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