Great Cornish Crab Sandwich by Nik Tinney


To make two generous sandwiches –


Baker Tom Malthouse bread – 4 slices

200g white local crab meat

5g chopped parsley (could also use chives, sorrel or mint)

1 lemon or 1 lime (extra wedges to serve with)

50g mayonnaise

Local salad leaves

Sea salt and cracked black pepper to season



Firstly flake up the white crab meat with a fork in a large mixing bowl. Then add the chopped parsley, mayonnaise, the zest of half a lemon, a good pinch of Cornish sea salt and cracked black pepper and mix together.

Spread some salted Cornish butter onto four slices of Baker Tom’s malthouse or granary bread. Then proceed to carefully fill the sandwich with the white crab mixture and add the local leaves on top. Dress the sandwich once closed with the other half of the lemon, cutting it into two wedges.

Enjoy with a chilled glass of Trevibban Mill Rock Rose or Sharp Brewery’s Atlantic Ale.