Shellfish, especially crab and lobster, have always been my go-to for a simple starter. Crab is now readily available in most supermarkets and fishmongers. I’m not saying you have to kill the crab yourself, though you can do that if you like.
Picked crab meat can be purchased in small amounts. Dunnes Stores sells 100g packs of responsibly sourced Irish crab meat, as do many other supermarkets. If bought fresh, crab meat can be frozen for later use, so it is handy to keep in the freezer for whenever you need a little snack to go with your bubbles.
Open crab sandwiches seem to have fallen out of favour in recent years, but I do like freshly dressed crab on brown soda bread with a delicious pint of Guinness. The creamy, malty nature of the drink pairs perfectly with the fresh salinity of the crab meat.
How to make open crab sandwich with apple and walnut
Crab works well with fruit and nuts, both in terms of taste and texture. The only thing to keep in mind is that because the crab is very delicate, you need to chop the apple really small. The best way to do this is to use a mandolin and then dice the slices of apple. You may want to add a celery stick as well.
To your crab and apple mixture, add a spoon of mayonnaise or sour cream. I add a spoonful at a time. You need just enough to bind it together. There is nothing worse when your crab dressed with mayonnaise becomes mayonnaise with crab. Season the crab meat with sea salt and lemon juice. Adding a little of the zest is a nice touch and will bring freshness to the dish.
Toast the walnuts for a few minutes and then allow them to cool. Slice the brown soda bread thinly and spoon the crab mixture on top. Add a few nice bitter leaves and then crush or grate the walnut over the entire dish. Pour yourself a nice pint of plain and sit down and enjoy your open crab sandwich.
