Luxurious white crab meat can be expensive so if you prefer, make a mixture substituting half the crab with the same weight of small cooked coldwater prawns.
Looking for a delicious sandwich to serve at an upcoming afternoon tea party? These classic crab sandwiches will be a crowd-pleaser and only takes 15 minutes to prep and have ready to eat, meaning you can get on with other tasks at hand.
We've used pre-cooked white crab meat, mayonnaise, fresh chives, lemon and a few drops of Tabasco for a punchy and flavoursome sandwich filling.
If you're looking for the best drinks to pair with afternoon tea sandwiches, this particular crab sandwich pairs really well with cider or a bubbly English sparkling wine
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Yields:
12 serving(s)
Total Time:
15 mins
Cal/Serv:
99
Ingredients
200 g fresh white crab meat
4 Tbsp. mayonnaise
2 Tbsp. freshly chopped chives
finely grated zest of 1/2 lemon
few drops of Tabasco
four large slices medium-cut wholemeal bread
Directions
Step 1
Stir together 200g fresh white crab meat, 4tbsp mayonnaise, 2tbsp freshly chopped chives, the finely grated zest of ½ lemon, a few drops of Tabasco (if you like) and plenty of seasoning. Lay out four large slices medium-cut wholemeal bread and spread a quarter of the crab mixture over each. Top each with another slice of bread, then use a large serrated knife to just cut off the crusts. Now slice each sandwich into three fingers and serve.
Get ahead
Make fillings up to a day ahead. Cover separately and chill. Fill the sandwiches up to 2hr ahead, then cover and store at room temperature or in the fridge. Bring to room temperature before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
