Cornish King Crab Chopped Salad Sarnie

Total Time
15 mins
2 People

Rose is one part of ‘The Chef & The Cook, cooking up comfort food in people’s homes as private hire.

She says: “I’m flying the flag for all the home cooks, the ones that aren’t applauded for getting the 7th meal of the week onto the table effortlessly, using up odds and ends they have in the fridge and what their wallets allow. Fantastic food doesn’t have to be pretentious or expensive.

I like to include as many, local, quality, sustainable ingredients like Cornish King Crab in my daily cooking.


  • 100g white Cornish King Crab meat
  • 50g brown Cornish King Crab meat
  • 2 tbsp cream cheese
  • 1/2 Granny Smith apple shredded
  • 1/2 an avocado
  • 1/2 baby gem lettuce shredded (keep 4 leaves whole)
  • 4 slices of sourdough
  • 1/4 of a lemon juice and zest
  • 1 tbsp mayo
  • Handful soft herbs chives/dill/parsley
  • Black pepper
  • Chilli flakes


  1. Toast sourdough on both sides.
  2. Mix the lemon juice and zest, cream cheese, brown crab meat and chilli flakes in a bowl to make a paté.
  3. On a board, slice the apple, avocado, parsley and baby gem all together roughly, add the mayo and combine.
  4. Add the white crab meat and black pepper toss.
  5. Spread the brown crab paté across the toast, then layer generous helpings of the chopped white crab salad.
  6. Spread more of the brown crab paté on the other piece of toast and make that the lid to the sarnie.
  7. Serve with black pepper crisps and a glass of Picpoul de Pinet 👌

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