"This time of year has to be one of my favourites for British produce all the joys of late summer sweetness with early autumn favourites just around the corner. I'm happy to keep the summer party going, though, with tomato salads, crisp sundowners and crab sarnies. Despite never having visited Cornwall as a kid, there isn't much better than sitting by the beach and devouring a Cornish crab sandwich."
"Put the crab meat, mayonnaise and chopped chilli in a large bowl and season well with salt and ground white pepper. Finely grate in the lime zest, add half the chopped parsley and mix well. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and discard, then finely slice the flesh into half-moons. Put the cucumber in a second bowl, season and squeeze over the juice from the zested half-lime."
Late-summer British produce pairs summer sweetness with early-autumn flavours and suits bright, fresh meals like tomato salads, sundowners and crab sandwiches. The recipe layers picked mixed crab meat with mayonnaise, chopped green chilli, lime zest, salt, white pepper and parsley. A quick cucumber and little gem salad is seasoned with lime juice and olive oil. Bread slices are generously buttered, filled with the crab mixture and cucumber salad, then closed, cut and served. The result is an elevated Cornish crab sandwich that keeps summer flavours alive after the holidays. Prep takes about 20 minutes and the recipe yields two sandwiches.
Read at www.theguardian.com
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