Coronation crab sandwich

Prep time 5 mins
Cooking Time 10 mins
Serves 4

For the crab filling

  • 250g cooked white and brown MSC Shetland crab meat 

  • 4-6 tbsp mayonnaise 

  • 2 tbsp mango chutney 

  • 1 tbsp sultanas 

  • ½ tsp red chili de-seeded and finely diced 

  • 2 tsp mild curry powder 

  • ½ tsp cinnamon 

  • Pinch of saffron salt 

For the salad 

  • 1 red onion, finely sliced 

  • ½ fennel bulb, finely sliced 

  • 1 spring onion 

  • Handful of radicchio or endive 

  • 1 tbsp finely chopped coriander 

  • 2 tbsp white wine vinegar 

  • 2 tsp caster sugar 

  • 1 tsp lemon zest 

To serve 

  • Bread rolls  

  • Peach, destoned and sliced 

For the saffron salt

  • 50g Sea salt flakes 

  • 6-8 saffron strands 

  • 1 tsp water 

  1. To make saffron salt combine the saffron, salt and a little water in a bowl and stir well. Allow to dry somewhere warm near the oven or on a baking tray at 75˚C for an hour. Store in a sealed container.  
  2. To make the saffron salt for this recipe, jump to my top tip below for the method.
  3. In a small pan heat the vinegar and sugar until it reaches boiling point. Toss the red onion and fennel to lightly pickle, leave in a bowl to cool to room temperature and then mix in the spring onion, coriander, and salad leaves. Season with a pinch of saffron salt and finish with lemon zest.
  4. For the crab, mix whisk the brown meat, mayo, mango chutney, cinnamon, and chilli. Then fold in the white crab meat and fruit — season to taste with saffron salt.
  5. Build your sandwich on granary bread rolls with the pickled salad and coronation crab mixture. Finish by blowtorching or grilling a slice of peach. 

Coronation crab sandwich

Coronation crab sandwich https://www.msc.org/images/default-source/uk-library/imagefull-infographics-and-youvideo--912x513/west_burrafirth_crab_sandwich_david-loftus_3896.jpg?sfvrsn=3b02392e_1 https://www.youtube.com/watch?v=r2pJcjdvBkA https://www.youtube.com/embed/r2pJcjdvBkA?autoplay=0&modestbranding=1&rel=0&enablejsapi=1 2022-09-09T13:43:29.6470000Z

Ingredients

Method

For the crab filling

  • 250g cooked white and brown MSC Shetland crab meat 

  • 4-6 tbsp mayonnaise 

  • 2 tbsp mango chutney 

  • 1 tbsp sultanas 

  • ½ tsp red chili de-seeded and finely diced 

  • 2 tsp mild curry powder 

  • ½ tsp cinnamon 

  • Pinch of saffron salt 

For the salad 

  • 1 red onion, finely sliced 

  • ½ fennel bulb, finely sliced 

  • 1 spring onion 

  • Handful of radicchio or endive 

  • 1 tbsp finely chopped coriander 

  • 2 tbsp white wine vinegar 

  • 2 tsp caster sugar 

  • 1 tsp lemon zest 

To serve 

  • Bread rolls  

  • Peach, destoned and sliced 

For the saffron salt

  • 50g Sea salt flakes 

  • 6-8 saffron strands 

  • 1 tsp water 

  1. To make saffron salt combine the saffron, salt and a little water in a bowl and stir well. Allow to dry somewhere warm near the oven or on a baking tray at 75˚C for an hour. Store in a sealed container.  
  2. To make the saffron salt for this recipe, jump to my top tip below for the method.
  3. In a small pan heat the vinegar and sugar until it reaches boiling point. Toss the red onion and fennel to lightly pickle, leave in a bowl to cool to room temperature and then mix in the spring onion, coriander, and salad leaves. Season with a pinch of saffron salt and finish with lemon zest.
  4. For the crab, mix whisk the brown meat, mayo, mango chutney, cinnamon, and chilli. Then fold in the white crab meat and fruit — season to taste with saffron salt.
  5. Build your sandwich on granary bread rolls with the pickled salad and coronation crab mixture. Finish by blowtorching or grilling a slice of peach. 
Watch Video

Coronation crab sandwich

2:08

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