Crab Mayonnaise With Melba Toast & Herb Salad
This delightful recipe combines the freshness of white crabmeat with a luscious homemade crab mayonnaise, served alongside crispy Melba toast and a vibrant herb salad. The creamy mayonnaise infused with lemon complements the sweet crabmeat perfectly, while the crunchy toast adds a lovely textural contrast. The herb salad with its mix of aromatic flavors ties everything together beautifully. This dish is a true treat for the senses, perfect for a special occasion or anytime you want to savor a luxurious yet simple delight.
— Constant Cookbook
Ingredients
- 1 egg yolk
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
- zest and juice 1 lemon
- 300g freshly picked white crabmeat
- 2 thick slices white bread
- large handful flat-leaf parsley leaves
- large handful tarragon sprigs
- large handful chervil
- 1 shallot , sliced into thin rings
- 1 tbsp small capers in brine, drained
- 1 tbsp extra-virgin olive oil , plus extra to serve
- 1 tsp red wine vinegar , plus extra to serve
Instructions
- 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..
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 629 calories
- Fat Content: 59 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.6 milligram of sodium
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