Name: Crab mayonnaise with Melba toast & herb salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 egg yolk -; 1 tbsp Dijon mustard -; 200ml olive oil (not extra virgin) -; zest and juice 1 lemon -; 300g freshly picked white crabmeat -; 2 thick slices white bread -; large handful flat-leaf parsley leaves -; large handful tarragon sprigs -; large handful chervil -; 1 shallot , sliced into thin rings -; 1 tbsp small caper in brine, drained -; 1 tbsp extra-virgin olive oil , plus extra to serve -; 1 tsp red wine vinegar , plus extra to serve -

Crab mayonnaise with Melba toast & herb salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Crab mayonnaise with Melba toast & herb salad

1. 1 egg yolk -

2. 1 tbsp Dijon mustard -

3. 200ml olive oil (not extra virgin) -

4. zest and juice 1 lemon -

5. 300g freshly picked white crabmeat -

6. 2 thick slices white bread -

7. large handful flat-leaf parsley leaves -

8. large handful tarragon sprigs -

9. large handful chervil -

10. 1 shallot , sliced into thin rings -

11. 1 tbsp small caper in brine, drained -

12. 1 tbsp extra-virgin olive oil , plus extra to serve -

13. 1 tsp red wine vinegar , plus extra to serve -

How to cook deliciously - Crab mayonnaise with Melba toast & herb salad

1. Stage

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.

2. Stage

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.

3. Stage

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..