Lemony crab & cucumber clubs

White crabmeat, mayo and chives make a delicious afternoon tea sandwich filling that's special enough for a celebration treat
PREP 15 mins


  • calories 288
  • carbs 21
  • saturated fat 4
  • sugar 2
  • protein 11
  • fat 17
  • fibre 3
  • salt 1.2


200g white crabmeat
6 tbsp mayonnaise
zest 1 lemon, plus a squeeze of juice
small handful chives, finely snipped
9 slices wholemeal or granary bread
a little butter, softened
½ cucumber, very finely sliced


  1. Mix the crab, mayo, lemon zest, a little juice, the chives and a good grind of black pepper in a bowl. Butter one side of each slice of bread.
  2. Divide the crab mayo between 3 slices of bread, top each with another slice, butter-side up, then arrange the cucumber slices on top, season, and finally sandwich with the final pieces of bread, butter-side down. Cut off the crusts, then cut into little triangles.