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Surf n’ turf, anyone? This summery crab sarnie adds crispy bacon for a new level of flavour and texture. So recreate the flavour of seaside holidays and make sure you get brown as well as white meat – it is higher in Omega-3 than white and adds a lovely rich flavour to the mix.

Serves 2


4 rashers smoked streaky bacon

4 slices Vogel’s bread

2 tbsp butter

100 g crab meat (ideally a mix of white and brown)

2 tbsp mayonnaise

a squeeze of lemon

4 lettuce leaves


  1. Fry or grill the bacon until crisp.
  2. Spread the bread with butter.
  3. Mix the crab with the mayonnaise and lemon juice and season to taste with salt and pepper.
  4. Top two of the slices of bread with lettuce, then spoon over the crab. Lay the bacon on top before closing the sandwiches with the other two slices of bread.