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.
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
- Fry or grill the bacon until crisp.
- Spread the bread with butter.
- Mix the crab with the mayonnaise and lemon juice and season to taste with salt and pepper.
- 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.