Prep time
5 mins
Cooking Time
10 mins
Serves
4
Ingredients
Ingredients
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
Method
Method
- 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.
- To make the saffron salt for this recipe, jump to my top tip below for the method.
- 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.
- 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.
- Build your sandwich on granary bread rolls with the pickled salad and coronation crab mixture. Finish by blowtorching or grilling a slice of peach.