For the crab mayonnaise
- 1 egg yolk
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 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
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- large handful chervil
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
- 1 shallot, sliced into thin rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp small caper in brine, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 tsp red wine vinegar, plus extra to serve
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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.
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.
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..
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Step 1Prepare salad
Lightly place a tall pile of salad in the middle of each plate.
Step 2Arrange the toast
Arrange three slices of Melba toast around the plate. Three slices looks more elegant than four.
Step 3Add the crab mix
Spoon a small mound of the crab mix between the toast slices. Drizzle with olive oil and red wine vinegar, and serve.