Open crab sandwich
Makes: 4 open sandwiches
Prep time: 20 minsTotal time: 
Recipe photograph by Kate Whitaker
Open crab sandwich
Makes: 4 open sandwiches
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
339Kcal
Fat
21gr
Saturates
4gr
Carbs
19gr
Sugars
2gr
Fibre
5gr
Protein
15gr
Salt
1.1gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 2 x 100g pots Taste the Difference Orkney white and brown crab meat
- juice of 1 large lemon
- 1 tsp extra-virgin olive oil
- 2 tbsp finely snipped chives
- ½ bird eye chilli (or to taste), finely diced
- 2 small, ripe avocadoes, halved, stoned and peeled
- 2 tbsp mayonnaise
- 2 tsp tomato ketchup
- a few drops of Tabasco (optional)
- 4 thick slices of rye and sourdough bread
- 2 handfuls of wild rocket leaves, to serve
Step by step
Get ahead
Prepare the 2 crab toppings a few hours ahead and keep covered and chilled until needed.
- Separate the white and brown crab meat then tip the brown crab meat into a sieve over a bowl. Press with the back of a spoon and leave to drip in the fridge while you prepare the white meat.
- Squeeze the excess liquid from the white crab meat and put in a bowl. Mix in 2 teaspoons lemon juice, the oil and chives. Add the chilli and season to taste. In a separate bowl, dice the avocado and toss in 1 tablespoon lemon juice, salt and pepper.
- Place the drained brown meat in a bowl and mix in the mayonnaise, tomato ketchup and add lemon juice to taste. Season and add a few drops of Tabasco sauce, if you like a hotter flavour.
- Toast the bread, then spread the brown crab meat on each slice. Top with the white crab meat and the diced avocado, then add a few rocket leaves. Serve with napkins, or eat with a knife and fork.
