8 hand-cut slices best-quality brown or granary bread
Unsalted butter for spreading
A lemon, cut into four wedges, to serve
125g brown Cornish crab meat
1 tbsp mayonnaise
Juice of ½ lemon
1 tsp Dijon mustard
Big pinch cayenne pepper
125g handpicked Cornish white crab meat
Small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
Juice of ½ lemon
2 tbsp olive oil
Make the crab paste: mix the brown crab meat and ingredients together in a bowl and season, then set aside.
In a separate bowl, mix the white crab meat with the herbs, lemon juice, oil and seasoning.
Spread all the bread slices lightly with butter
Spoon and spread the crab paste over four of the slices
Pile the white meat on the top of the paste and then top with the remaining bread.
Cut the crusts off, if you like, and serve halved or in small triangles/squares with lemon wedges on the side.
These recipes have been created by the level 2 Professional Cookery students from Truro and Penwith College. Usually working in the college’s popular restaurant Senara, the students devised their own dishes using the fresh shellfish and seafood sold by W. Harvey & Sons both online and in its Newlyn shop.
Working together proved to be such a success that W. Harvey & Sons and the college have agreed to form a long-standing partnership to continue to provide the same opportunity for students going forward.
The Hospitality and Catering division of the college offers courses covering Food and Beverage Service and Professional Cookery, from levels one to three, with an additional level three certification in Patisserie and Confectionary. It works closely with the Paul Ainsworth Academy as well as other companies that specialise in the food industry.
Find out more here