Crab mayonnaise with Melba toast & herb salad

Crab mayonnaise with Melba toast & herb salad

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(3 ratings)

Prep: 30 mins 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 and extra info

Nutrition: per serving

  • kcal629
  • fat59g
  • saturates9g
  • carbs7g
  • sugars1g
  • fibre1g
  • protein17g
  • salt1.6g
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    For the crab mayonnaise

    • 1 egg yolk
    • 1 tbsp Dijon mustard
    • 200ml olive oil (not extra virgin)
      olive oil

      Olive oil

      ol-iv oyl

      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…

    • 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 in bowl



      Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

    • 1 tbsp extra-virgin olive oil, plus extra to serve
    • 1 tsp red wine vinegar, plus extra to serve


    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..

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    Comments, questions and tips

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    21st Jun, 2015
    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.
    23rd Jul, 2012
    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.
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