Tom Kerridge's crab mayo on griddled sourdough is the perfect healthy recipe you can enjoy making and eating at home. It's so easy to make and looks impressive too.
Serve Tom Kerridge’s crab mayo on griddled sourdough to friends and family as a filling lunch, hearty snack or even as a starter at a dinner party. These open sandwiches are so simple to make. Packed with flavour, the homemade crab mayo mix and the crunchy sourdough make the perfect combo. This recipe is best made and eaten on the same day. Garnish with freshly cut radishes and serve immediately.
- 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
- 16 radishes, thinly sliced
- 25g caster sugar
- 4 tbsp white wine vinegar
- 75g brown crab meat
- 75g reduced-fat crème fraîche
- 75g reduced-fat mayonnaise
- A squeeze of lemon juice, to taste
- 300g white crab meat
Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.
For the pickled radish, mix the ingredients together in a bowl and leave to pickle.
Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.
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.
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.
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.
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!
This recipe was taken from Tom Kerridge’s Fresh Start: How to cook amazing food at home
These open sandwiches are best made and eaten on the same day for the freshest flavour.