For the crab mayonnaise
- 1 egg yolk
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
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 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
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..
- Step 1Prepare salad
Lightly place a tall pile of salad in the middle of each plate.
- Step 2Arrange the toast
Arrange three slices of Melba toast around the plate. Three slices looks more elegant than four.
- Step 3Add 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.