Coronation crab

From seaside to sarny, here's a recipe using this week's catch, courtesy of the flippin' fantastic folk at SoleShare.

INGREDIENTS

Serves 4

—

1 tsp mild curry paste

60ml mayonnaise

15ml whipping cream

200g crab meat (white & brown)

2 tsp sultanas,
roughly chopped

4 dried apricots, finely diced

2 spring onions

1 tsp red chillies, deseeded and
finely chopped

1 lime, juice only

Black pepper

4 spears of asparagus,
thinly sliced

4 tbsp passata

20g toasted
coconut shreds

8 slices of thick-cut
farmhouse white

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.