Steps
- Pick the white and brown meat from 1 large cooked brown crab, about 1.5kg in its shell, keeping the meats separate. Remove any shell fragments.
- Juice 1 lemon. Mix the brown meat with 1 tablespoon of mayonnaise, 1 teaspoon of ketchup, 1 teaspoon of Dijon mustard, 1 large pinch of cayenne, and half the lemon juice.
- Mix the white meat with 1 small handful of chopped mixed parsley, dill, tarragon, chervil, and chives, the remaining juice, and 2 tablespoons of olive oil. Season both mixtures with salt and pepper.
- Spread 20g of softened unsalted butter over 8 slices of brown bread. Divide the brown crab paste over half the slices, then add the white crab.
- Close with the remaining bread and cut in half. Add lemon wedges alongside.