Crab mayonnaise with Melba toast & herb salad
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
NO COOK
- 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..
PER SERVING
629 kcalories, protein 17g, carbohydrate 7g, fat 59 g, saturated fat 9g, fibre 1g, sugar 1g, salt 1.6 g
Recipe from Good Food magazine, June 2012.
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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 parsley leaves
- large handful tarragon sprigs
- large handful chervil
- 1 shallot , sliced into thin rings
- 1 tbsp small capers 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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
NO COOKIngredients
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 capers in brine, drained
- 1 tbsp extra-virgin olive oil , plus extra to serve
- 1 tsp red wine vinegar , plus extra to serve
PER SERVING
629 kcalories, protein 17g, carbohydrate 7g, fat 59 g, saturated fat 9g, fibre 1g, sugar 1g, salt 1.6 g
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23 July 2012
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