What you need
8 slices of 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 1½ kg in its shell (reserve the white meat, see below)
1 tablespoon of tomato ketchup
juice ½ lemon
1 tablespoon of Dijon mustard
big pinch cayenne pepper
few drops brandy (optional but worth it)
1 tablespoon of mayonnaise
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 ½ lemon
2 tablespoons of olive oil.
Directions:
In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
- Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with the remaining slice of bread. Serve immediately and enjoy
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