Crab mayonnaise with Melba toast & herb salad

• egg yolk↗1
• Dijon mustard↗1 tbsp tbsp
• olive oil↗200ml ml

  (not extra virgin)

• zest and juice 1 lemon
• freshly picked white crabmeat↗300g g
• thick slices white bread2
• large handful flat-leaf parsley↗

  leaves

• large handful tarragon

  sprigs

• large handful chervil
• shallot↗1

  sliced into thin rings

• small caper↗1 tbsp tbsp

  in brine, drained

• extra-virgin olive oil↗1 tbsp tbsp

  plus extra to serve

• red wine vinegar↗1 tsp tsp

  plus extra to serve

Step-by-step instructions

1. 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. 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. 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..