From seaside to sarny, here's a recipe using this week's catch, courtesy of the flippin' fantastic folk at SoleShare.
1 tsp mild curry paste
15ml whipping cream
200g crab meat (white & brown)
2 tsp sultanas,
4 dried apricots, finely diced
2 spring onions
1 tsp red chillies, deseeded and
1 lime, juice only
4 spears of asparagus,
4 tbsp passata
8 slices of thick-cut
Bring a pan of water to the boil, add a pinch of salt and drop the asparagus in. Cook for 2–3 minutes, then remove the asparagus and place it in a bowl of ice water.
Once cooled, remove and pat dry.
Mix the curry paste, mayonnaise and cream together in a large bowl.
Add the crab meat, sultanas, apricots, spring onions and chilli and mix well.
Stir in the lime juice and season to taste.
Spread 1 tablespoon of passata on 4 slices of bread. Spoon the coronation crab on top of it, followed by the asparagus and sprinkle with a pinch of toasted coconut shreds.
Add the top slices of bread and serve.