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
200g
fresh white crab meat
4Tbsp.
mayonnaise
2Tbsp.
freshly chopped chives
finely grated zest of ½ 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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
