Name: Crab mayonnaise with Melba toast & herb salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
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

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Crab mayonnaise with Melba toast & herb salad

Crab mayonnaise with Melba toast & herb salad

Barney Desmazery

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Serves 4

More effort

Prep: 30 mins

No cook

A star rating of 5 out of 5.6 ratingsRate

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Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad

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Ingredients

Nutrition

Units:

MetricUS

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 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

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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..

Recipe from Good Food magazine, June 2012

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A star rating of 5 out of 5.6 ratings

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