15 mins
Not Too Tricky
serves 1
About the recipe
Bottle up those gorgeous family holidays by the coast and bring a touch of seaside luxury to your kitchen with this posh crab sarnie. We’re talking beautiful, sweet crabmeat, silky saffron mayo and pops of pickled samphire. Honestly guys, this beautiful bite truly is summer in sandwich form! It’s fresh, it’s vibrant, and a total joy to eat.
Ingredients
1 pinch of saffron
100g white and brown crabmeat
4 tablespoons of mayonnaise, or make your own (see below)
1 lemon
optional: 1 fresh red chilli
2 tablespoons apple cider vinegar
90g samphire
2 thick slices of soft white bread
½ a cucumber
optional: ready salted crisps, to serve
OPTIONAL: MAYO
1 large free-range egg
1 tablespoon Dijon mustard
100ml olive oil, plus extra to serve
Method
- Add the saffron to a small bowl, cover with a splash of boiling kettle water and set aside until it’s a vibrant orange colour.
- If making your own mayonnaise, separate the egg, adding the yolk to a bowl. (save the white for another recipe).
- Finely grate and add the lemon zest, along with the mustard and then slowly drizzle in the olive oil in a steady stream, whisking all the time, until emulsified.
- Add the saffron water to the mayo and mix well, loosening with a little lemon juice until perfect for spreading. Season to perfection with sea salt and black pepper. If you aren’t making your own mayonnaise, simply add a fine grating of lemon zest and the infused saffron water to the shop-bought stuff and mix well to combine.
- Finely slice the chilli (if using), and add to a serving plate with the vinegar. Cook the samphire in a small pan of boiling salted water for 2 minutes, drain, then add to the chilli plate and toss to dress.
- Toast the bread (if you like), then spread the brown crabmeat over one piece of bread. Spread a little saffron mayonnaise over the other piece of bread – the rest will keep in the fridge for up to 3 days.
- Layer the rest of the crabmeat over the mayo, followed by a few ribbons of cucumber (use a vegetable peeler), then sandwich together and serve, alongside the pickled samphire and a lemon wedge for squeezing over.
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