Mayonnaise is a staple in our take-to-work sandwiches, but just a dash of smoked water will lift any roll above the ordinary. The creaminess of the spread carries the smoke so well, with warmth and colour from the paprika, and just a hint of lemon rounding it off nicely.
Either make your own mayonnaise (Delia has a good recipe, and we do think it’s worth the effort, but let’s be honest, it’s not something many of us have time for on a regular basis) or buy the best you can afford.
Try this with chunky potato wedges, a retro prawn cocktail, the best egg mayonnaise sandwich ever, a free-range chicken burger, squeaky halloumi wrap or some delicate Welsh lobster. We have experimented with several dishes, but the little crab canapés below seemed to go down best…
Our recipe makes enough for 4 sandwiches, or enough crab canapés for 4 people
For the mayonnaise:
60g mayonnaise (Delia’s recipe is here)
1tsp hot smoked paprika plus extra to serve
10ml smoked water
a good squeeze fresh lemon juice
For the crab canapes:
Several Peter’s Yard medium sourdough crackers, snapped into bite-sized pieces
2 medium dressed crabs
Add the paprika and smoked water to the mayonnaise and beat well until incorporated. Add the lemon to taste.
For the canapés, take a bite-sized piece of cracker, dollop the mayo on top, followed by a small teaspoon of crab and a dusting of smoked paprika. A brilliant way to start a BBQ.
With thanks to Hamish for eating a good 10 crab canapés in one go.