Crab Sandwich Recipe with Chilli, Lime and Coriander
A delicious tinned or canned crab sandwich makes for a fantastic special sandwich for lunch. My version blings up mayonnaise with chilli, lime and coriander, which perfectly complements the sweet white crab meat.
Servings 2 Servings
Calories 544kcal
Ingredients
- 4 Slices Seeded Wholemeal Bread
- 35 g Butter To butter the bread
- 2 Cans Crab Meat 145g or 4½oz each
- 30 g Cup Coriander ½-⅓ Packed
- 1 Red Chilli Pepper Use as hot or mild as you like.
- 50 g Mayonnaise 3 tablespoon
- 3 Dashes Tabasco Sauce
- 1 teaspoon Lime Juice
- Salt if Required
Instructions
- Drain the crab and place it in a mixing bowl. I use 1 can of shredded white crab meat and one can of lump crab meat.
- Chop the coriander and add it to the bowl.
- Remove the seeds from the chilli, dice it as finely as possible, and add it to the bowl.
- Add the mayonnaise, tabasco sauce, and lime juice, and give everything a gentle mix. Taste and add salt if required.
- Butter the bread, then divide the crab mix between the two sandwiches, add the lid and get stuck in!
Nutrition
Serving: 1 | Calories: 544kcal | Carbohydrates: 46g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1465mg | Fiber: 7g | Sugar: 2g
