We're now baking with Wildfarmed flour

  • Light Meals

Deluxe Crab Sandwich


2 Rustic baguettes
400g Prepared brown and white crabmeat
2 Avocados (ripe)
2 Shallots, finely chopped
2 Pink grapefruits, zest, segmented and juice reserved
Fennel fonds or fresh dill sprigs

For the chive and pink peppercorn aioli:
5tbsp Good quality mayonnaise
1tbsp Crème fraiche
Grinding pink peppercorns
2tbsp Chopped chives


Halve the baguettes lengthways and place on a rustic board or serving plate.

Smear the brown crab meat over each baguette half and top each with the white crab meat.

Halve, stone and peel the avocados. Cut into slices and toss in a little lemon juice. Scatter over the crab meat and then scatter over the shallots.

Top with the grapefruit segments.

To make the aioli, mix together all the ingredients and add a little of the grapefruit zest and juice. Season to taste.

Drizzle the chive and peppercorn aioli over the grapefruit and finish with a scattering of dill. Serve the extra aioli on the side.

Share Recipe