2 crabs, each about 500–600g, or 1 crab about 1kg white and brown meat extracted
2–3 tablespoons good quality mayonnaise
Salt and freshly ground white pepper
Squeeze of lemon juice, to taste (optional)
8 slices of wholemeal bread, about 5mm thick
Softened butter, for spreading
Lemon wedges, to serve
Mix the brown crab meat with 1-2 tablespoons of the mayonnaise, season to taste and add a little lemon juice if you wish. Butter the bread and spread a couple of tablespoonfuls of the brown meat mix on to half of the slices.
Lightly season the white meat and pile it on top of the brown meat. Ideally, you want to use about double the quantity of white meat, although it depends on your taste and how much brown meat you've managed to get out of your crab(s).
Spread a little mayonnaise on to the other slices and place on top of the white meat. Cut in half or into quarters and serve with lemon.
Any leftover crab can be mixed together and spread onto hot buttered toast.