Best ever crab sandwiches

beach bread crab crabmeat crabs holidays mayonnaise no-cook picnic sandwich sandwiches seafood summer

Ingredients

8 hand-cut slices best-quality brown or granary bread

unsalted butter , for spreading

1 lemon , cut into 4 wedges, to serve

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)

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

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.

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.