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
lemonzest 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..