Best-ever crab sandwiches

A classic crab sandwich made a bit more substantial with a few of Barney’s favourite flavours

  • Prep:20 mins
  • Easy

Nutrition per serving

  • kcal 529
  • fat 28g
  • saturates 9g
  • carbs 41g
  • sugars 3g
  • fibre 3g
  • protein 30g
  • salt 2.65g


  • 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 1½ kg in its shell (reserve the white meat, see below)
  • 1 tbsp mayonnaise
  • 1 tsp tomato ketchup
  • juice ½ 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 ½ lemon
  • 2 tbsp olive oil


  1. 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.

  2. 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.

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