Rose Prince’s Crab Club Sandwiches with Dulse Mayonnaise

Rose Prince crab club sandwiches with Mara Seaweed Dulse mayonnaise Dulse Seaweed Flakes 30g Pouch - add to basket

Food writer Rose Prince's recipe for seafood club sandwiches is "a real taste of the wild."

Serves 4
Time 30 mins
Medium difficulty

In The Telegraph this weekend, Rose Prince gives her favourite recipes cooked with Mara Seaweed and talks about seaweed’s kitchen come-back.

“It is strange how we happily eat weirdly shaped molluscs and crustaceans yet fear the ribbons from murky depths...

But an artisan seaweed-harvest tradition is encouraging the use of sea vegetables in cooking, for their intense mineral flavours and because seaweed is very nutritious.

Try it: it is as easy to use as a pinch of herbs, and you may be pleasantly surprised.”


Crab Club sandwiches with Dulse Mayonnaise 

"A luxurious club sandwich made with crab and smoked bacon, a filling starter or an ideal lunch.
The recipe suggests that you season the mayonnaise with salt at the end, but taste it first as adding seaweed may be enough – a plus for those trying to cut their salt intake."



  • 1 level tsp Dulse
  • 250g fresh picked crab meat (a mixture of white and brown)
  • 6 slices good-quality sandwich bread
  • 2 handfuls mixed small salad leaves
  • 4 rashers smoked streaky bacon, cooked
  • A few shavings of Caerphilly, Lord of the Hundreds or Manchego chees
  • 4 egg yolks
  • 1 level tsp Dijon mustard
  • 150ml groundnut oil
  • The juice of half a lemon
  • A sparing pinch of fine sea salt, to taste


  1. Put the egg yolks in a mixing bowl with the Dulse and mustard. Whisk well, then add the oil a few drops at a time until the mixture is thick and shiny.
  2. You can gradually add larger amounts. When you have added three quarters of the oil, whisk in the lemon juice.
  3. Add the remaining oil, taste, then season if you think the mayonnaise needs more salt.
  4. Toast the bread until golden. Trim off the crusts, then cut each slice in half horizontally by sliding a knife between the toasted sides.
  5. Spread the soft sides of four pieces with mayonnaise, then spoon on a little crab.
  6. Add some salad leaves.
  7. Spread the soft sides of a further four pieces of split toast with mayonnaise. Place these on top of the salad, mayonnaise side down.
  8. Place more crab on the second layer of each sandwich, then mayonnaise, bacon, cheese and leaves.
  9. Finally, spread the remaining four pieces of toast with mayonnaise and complete the sandwiches.
  10. Secure everything with bamboo skewers, then serve.

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