In Cornwall, people make these “sarnies” (a colloquial term for sandwiches) with the meat from brown crabs, not readily available in the United States. Use whatever kind of fresh claw or lump crabmeat is available in your area.
- 4 slices whole wheat bread
- 2 Tbsp. softened salted butter
- 1 cup (about 5 oz.) picked-through lump or claw crabmeat
- Dash of malt vinegar
- Salt and freshly ground pepper
- 2-4 leaves of boston or bibb lettuce
- Butter bread slices with butter. Pile crabmeat onto the buttered sides of 2 of the bread slices, dividing it equally between them. Sprinkle the crabmeat with a “quiet” (small) dash of malt vinegar, season to taste with salt and pepper, and add a leaf or two of lettuce to each. Assemble the sandwiches with the remaining slices of buttered bread and press down gently. Cut the sandwiches in half before serving. Serve with a cup of hot tea, if you like.