Crab mayonnaise with Melba toast & herb salad
- Preparation and cooking time
- Prep:
- No cook
- More effort
- Serves 4
Skip to ingredients
For the crab mayonnaise
- 1 egg yolk
- 1 tbsp Dijon mustard
- 200ml olive oil(not extra virgin)
- zest and juice 1 lemon
- 300g freshly picked white crabmeat
For the melba toast
- 2 thick slices white bread
For the herb salad
- large handful flat-leaf parsleyleaves
- large handful tarragonsprigs
- large handful chervil
- 1 shallotsliced into thin rings
- 1 tbsp small caperin brine, drained
- 1 tbsp extra-virgin olive oilplus extra to serve
- 1 tsp red wine vinegarplus extra to serve
Nutrition: per serving
- kcal629
- fat59g
- saturates9g
- carbs7g
- sugars1g
- fibre1g
- protein17g
- salt1.6g
Method
step 1
To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
step 2
For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown – if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
step 3
Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you’re ready to serve. See our step-by-step guide to plating up..
