Crab mayonnaise with Melba toast & herb salad

Name: Crab mayonnaise with Melba toast & herb salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 egg yolk; 1 Tbsp Dijon mustard; 200 milliliters olive oil (not extra virgin); 1 zest and juice lemon; 300 grams freshly picked white crabmeat; 2 slices thick slices white bread; 1 large handful flat-leaf parsley leaves; 1 large handful tarragon sprigs; 1 large handful chervil; 1 shallot, sliced into thin rings; 1 Tbsp caper in brine, drained; 1 Tbsp extra-virgin olive oil, plus extra to serve; 1 teaspoon red wine vinegar, plus extra to serve

Crab mayonnaise with Melb A mixture of flat-leaf parsley leaves, freshly picked crabmeat, chervil, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Crab Salad with Pimiento Mayonnaise, Crab Salad with Ponzu-Mayonnaise Dressing, and Asparagus Crab Salad With Almond Mayonnaise.

Instructions

To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together.

Ingredients you will need

Mayonnaise

Egg Yolk

Mustard

Crab

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Mayonnaise

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Lemon Zest

Crabmeat

Juice

Equipment you will use

Whisk

For the Melba toast, heat the grill to high.

Ingredients you will need

Melba Toast

Equipment you will use

Grill

Place the bread on a baking sheet and toast on both sides until lightly browned.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Sheet

Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices.

Ingredients you will need

Toast

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.

Ingredients you will need

Toast

Equipment you will use

Baking Sheet

Grill

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 youre ready to serve. See our step-by-step guide to plating up..

Ingredients you will need

Olive Oil

Shallot

Vinegar

Capers

Herbs

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

egg yolk 1Tbsp

Dijon mustard 200milliliters

olive oil (not extra virgin)1

zest and juice lemon 300grams

freshly picked white crabmeat 2slices

thick slices white bread 1large handful

flat-leaf parsley leaves 1large handful

tarragon sprigs 1large handful

chervil 1

shallot, sliced into thin rings 1Tbsp

caper in brine, drained 1Tbsp

extra-virgin olive oil, plus extra to serve 1teaspoon

red wine vinegar, plus extra to serve

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are great choices for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.