Whitby Crab Sandwich
Sweet Whitby brown crab meat lightly dressed with lemon, chives, and mayonnaise, piled into thickly buttered farmhouse bloomer.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Mixing bowl
- •Fork
- •Butter knife
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 16 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 360 kcal
Instructions
- 1
Place the brown crab meat and mayonnaise into a mixing bowl.
- 2
Beat well with a fork until the mixture is smooth and emulsified.
- 3
Gently fold in the white crab meat, keeping large flaky chunks intact.
- 4
Stir in the lemon juice, snipped chives, cayenne pepper, salt, and black pepper.
- 5
Taste the crab mixture and adjust the lemon juice or seasoning if needed.
- 6
Spread the softened butter generously to the edges of all bread slices.
- 7
Scatter the shredded baby gem lettuce evenly over four buttered slices.
- 8
Spoon the seasoned crab filling generously on top of the shredded lettuce.
- 9
Top with the remaining bread slices and press down very gently.
- 10
Cut each sandwich in half diagonally with a sharp knife and serve.
Chef's tips
Always run your fingers through picked crab meat before mixing to catch any stray bits of shell. Do not overmix the white meat, as keeping distinct flakes gives the best texture.
Ingredient substitutions
- white bloomer bread → brown granary bread or sourdough slices
- fresh chives → finely chopped fresh flat-leaf parsley
Storage
Assemble just before eating; prepared crab filling can be stored in an airtight container in the fridge for up to 24 hours.
Reheating
This dish is served fresh and chilled and should not be reheated.
Common mistakes to avoid
- •Over-dressing the crab with excess mayonnaise, which masks the delicate sweet shellfish flavour.
- •Skimping on the butter, which acts as a barrier to keep the bread from going soggy.
Serving suggestions
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