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Put the crab meat, mayonnaise and chopped chilli in a large bowl and season well with salt and ground white pepper.
Finely grate in the lime zest, add half the chopped parsley and mix well.
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and discard, then finely slice the flesh into half-moons.
Put the cucumber in a second bowl, season and squeeze over the juice from the zested half-lime.
Add the shredded little gem, remaining chopped parsley and the olive oil, and stir to combine.
Generously butter one side of each slice of bread, then top two slices with the crab mixture.
Top each pile of crab with half the cucumber salad, then lay on a second slice of bread buttered side down.
Cut in half and tuck in.