Rose Prince’s Crab Club Sandwiches with 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."
Ingredients
- 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
Method
- 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.
- You can gradually add larger amounts. When you have added three quarters of the oil, whisk in the lemon juice.
- Add the remaining oil, taste, then season if you think the mayonnaise needs more salt.
- Toast the bread until golden. Trim off the crusts, then cut each slice in half horizontally by sliding a knife between the toasted sides.
- Spread the soft sides of four pieces with mayonnaise, then spoon on a little crab.
- Add some salad leaves.
- Spread the soft sides of a further four pieces of split toast with mayonnaise. Place these on top of the salad, mayonnaise side down.
- Place more crab on the second layer of each sandwich, then mayonnaise, bacon, cheese and leaves.
- Finally, spread the remaining four pieces of toast with mayonnaise and complete the sandwiches.
- Secure everything with bamboo skewers, then serve.
