Best ever crab sandwiches

• hand-cut slices best-quality brown or granary bread8
• unsalted butter↗

  for spreading

• lemon↗1

  cut into 4 wedges, to serve

• brown crabmeat↗

  from 1 large brown crab, about 1.5 kg in its shell (reserve the white meat, see below)

• mayonnaise↗1 tbsp tbsp
• tomato ketchup↗1 tsp tsp
• juice 1/2 lemon
• Dijon mustard↗1 tsp tsp
• big pinch cayenne pepper↗
• few drops brandy

  (optional)

• picked white meat from the same crab↗
• small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
• juice 1/2 lemon
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.

2. 2

   Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.