CRAB MAYO ON GRIDDLED SOURDOUGH

CRAB MAYO ON GRIDDLED SOURDOUGH

This is basically just a fancy open sandwich with layers of crisp, fresh crab and other ingredients piled on top of a thick slice of griddled sourdough bread. Of course, you can create your own version using your favourite toppings – just be sure to include a bit of crunch and to balance the flavours with a little sharp acidity.

INGREDIENTS

SERVES: 4

6 rashers of smoked streaky bacon, halved

1 sourdough loaf

1 tbsp olive oil

12 asparagus spears, trimmed

1 tbsp butter

100ml water

1 ripe avocado, thickly sliced

Sea salt and freshly ground black pepper

 

For the pickled radish:

16 radishes, thinly sliced

25g caster sugar

4 tbsp white wine vinegar

 

For the crab mayo:

75g brown crab meat

75g reduced-fat crème fraîche

75g reduced-fat mayonnaise

A squeeze of lemon juice, to taste

300g white crab meat

 

To serve (optional):

Tabasco

 

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.

2: For the pickled radish, mix the ingredients together in a bowl and leave to pickle.

3: Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.

4: Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.

5: Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.

6: Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.

7: Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!

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INGREDIENTS

SERVES: 4

6 rashers of smoked streaky bacon, halved

1 sourdough loaf

1 tbsp olive oil

12 asparagus spears, trimmed

1 tbsp butter

100ml water

1 ripe avocado, thickly sliced

Sea salt and freshly ground black pepper

 

For the pickled radish:

16 radishes, thinly sliced

25g caster sugar

4 tbsp white wine vinegar

 

For the crab mayo:

75g brown crab meat

75g reduced-fat crème fraîche

75g reduced-fat mayonnaise

A squeeze of lemon juice, to taste

300g white crab meat

 

To serve (optional):

Tabasco

 

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.

2: For the pickled radish, mix the ingredients together in a bowl and leave to pickle.

3: Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.

4: Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.

5: Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.

6: Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.

7: Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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