• Step 1
    Prepare salad

    Lightly place a tall pile of salad in the middle of each plate.


  • Step 2
    Arrange the toast

    Arrange three slices of Melba toast around the plate. Three slices looks more elegant than four.

  • Step 3
    Add 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.


Prepare salad
Arrange the toast
Add the crab mix

Crab mayonnaise with Melba toast & herb salad

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(2 ratings)


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Cooking time

Prep: 30 mins No cook

Skill level

Moderately easy


Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the crab mayonnaise

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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Launch step-by-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.
  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.
  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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Show comments
lovetoeatgoodfood's picture
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Served this recently for a dinner party and it went down a storm. Every plate came back practically licked clean.
Also I found this super easy and quick to make. Used rapeseed oil instead of olive oil to make the mayonnaise, which worked fine. The salad - not my thing usually - really sets the dish off and takes it to another level.
Will definitely make again. Perhaps will throw a few prawns in next time.

marymcg's picture
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This is absolutely delicious and incredibly easy to make. As an added bonus it looks really professional when plated up. To speed things up further, use good quality shop bought mayo. I think the juice of a whole lemon is a little too much, making the mixture too sloppy, just add and taste as you go.