Serves 2 as a light meal or appetiser

Delicious, semi-posh sandwiches which are pretty enough to serve as an appetiser to your guests. Double up the recipe if you are making for more than 2 persons. I am showcasing crab with this recipe, but you can very easily use tinned white crab meat for an equally delicious result – just be sure to drain the can thoroughly to avoid a runny mixture. I love the little bites of sweetness that the corn brings, but I have kept the overall flavours simple: crab, dill, lemon = winner! Enjoy…


2 TB frozen sweetcorn kernels
140g freshly picked cooked white crab meat
20g Hellman’s mayonnaise
salt and white pepper
pinch cayenne pepper
small handful dill, chopped
2 slices sourdough bread
½ avocado
sea salt flakes and freshly ground black pepper
lemon wedges


Place the frozen corn into a small bowl and pour over boiling water from the kettle. Leave to stand for 5 minutes, then drain well and set aside to cool.

Place the crab meat into a bowl and mix in the mayonnaise. Lightly season with salt and white pepper and a pinch of cayenne pepper. Stir in the chopped dill and the reserved corn.

In the meantime, toast the sourdough bread slices.

Use a sharp knife to thinly slice the avocado, then arrange the slices onto the toast. Top with the crab mixture and scatter over sea salt flakes and freshly ground black pepper. Garnish with another pinch of cayenne pepper and a sprig of dill and serve with lemon wedges which should be squeezed over before serving.