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Crab mayonnaise with Melba toast & herb salad

Crab mayonnaise with Melba toast & herb salad

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • More effort
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal629
fat59g
saturates9g
carbs7g
sugars1g
fibre1g
protein17g
salt1.6g
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Ingredients

For the crab mayonnaise

For the melba toast

  • 2 thick slices white bread

For the herb salad

Method

  • 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.

  • STEP 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.

  • STEP 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..

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.5 ratings
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