Crab sandwiches are a British summer favourite, and this is our nod to that tradition - not a sandwich, but all the same components - so simple and yet deeply satisfying. Lovely for lunch outside on a summer's day - maybe with a few freshly picked garden leaves.
Ingredients:
Serves 4-6
- 250g white crab
- 25g crème fraîche
- Salt and pepper
- Zest of 1 lemon
- 8 basil leaves, thinly sliced
- Sourdough bread
- Butter
- A few leaves of purple basil (to garnish)
- Borage flowers (to garnish, if you happen to have them)
Method:
Make sure there is no shell in the crab meat and set aside somewhere cool.
In a bowl, mix the crème fraîche, some salt and pepper, lemon zest, and the thinly sliced basil leaves. Add the mixture to the crab, one spoonful at a time, to get the right consistency, as you don't want it to get too heavy. Check the seasoning and place on toasted, buttered sourdough bread. Garnish with purple basil leaves and borage flowers, if you have them.
Serve and enjoy!
