also be shaved
using a swivel
and eaten raw
with a lemony
Boil the asparagus and beans in salted
water for 2 mins, drain well, then cool
quickly under cold running water. Slip
the outer skins from the beans.
For the salad cream, put the egg into a
pan of boiling water, then boil for 5 mins.
Cool quickly under running water, then
peel. Cut the egg carefully in half, then
scoop the yolk into a bowl. Whisk in the
mustard, sugar, lemon juice and
seasoning. Whisk in the oil and cream.
Arrange the watercress, asparagus and
beans over two plates. Pile the crab in
the centre, then drizzle with the dressing.