8 hand-cut slices best-quality brown or granary bread
unsalted butter, for spreading
1 lemon, cut into 4 wedges, to serve
brown crabmeat from 1 large brown crab, about 1½kg in its shell (reserve the white meat, see below)
1 tbsp mayonnaise
1 tsp tomato ketchup
1 tsp Dijon mustard
big pinch cayenne pepper
few drops brandy (optional)
picked white meat from the same crab
small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
2 tbsp olive oil
Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.