I fish from the small tidal harbour of Port Isaac on the north Cornish coast – the only viable fishing here is for crabs and lobsters. We opened Fresh From the Sea to try and generate more income from the catch, and it has just snowballed from there. Tracey runs the shop and I catch the finest shellfish to supply her. Fresh, quality ingredients are everything. We always make our sandwiches to order and they are best eaten straightaway.
Makes 1
bread 2 slices (we use what the local bakers call a harvester, which is similar to a granary bread)
butter ideally Cornish
brown and white crab meat best if very fresh
salad leaves a few
mayonnaise
Butter two slices of bread. Add a generous layer of brown crab meat to one slice and top with a few salad leaves. Next, add a generous layer of white crab meat. Spread the top slice with some mayonnaise and sandwich together.
Calum and Tracey Greenhalgh are owners of Fresh From the Sea; freshfromthesea.co.uk
The Observer aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US
The Link LonkOctober 26, 2020 at 03:00PM
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Crab sandwich by Calum and Tracey Greenhalgh - The Guardian
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Crab
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