High Street Baker SANDWICH crab salad sourdough


French sourdough 2 slices
Goats cheese 65g
Creme Fraiche 45g
Pink grapefruit skinned, segmented, chopped 1
Dill - roughly chopped 4g
Salt and pepper To season
Pink lady apple cored and sliced 1


  • Combine the goats cheese, crème fraiche & dill, mix to a smooth consistency.
  • Add crab meat & grapefruit to the goats cheese mixture – stir through gently.
  • Season with salt & pepper. On one slice of bread spread the crab filling.
  • Top the crab with 10 slices of the drained apple (soak apple in lemon to prevent browning).
  • Top with the other slice of bread.