Crab & Hot Butter Sauce
Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball. Images by Romas Foord.
Serves 4
200g freshly picked brown crabmeat
150g good quality mayonnaise
3 lemons: 2 juiced, 1 quartered
A dash of Tabasco
400g freshly picked white crabmeat
Small handful each of dill, parsley and tarragon, finely chopped
Sea salt flakes and pepper
1 cucumber
Extra virgin olive oil
Butter
4 slices of white sourdough bread