FOR THE CRAB MAYONNAISE
1 egg yolk
1 tbsp Dijon mustard
200 ml olive oil (not extra virgin)
zest and juice 1 lemon
300 g freshly picked white crabmeat
FOR THE MELBA TOAST
2 thick slices white bread
FOR THE HERB SALAD
1 large handful flat-leaf parsley leaves
1 large handful tarragon sprigs
1 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
- 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.
- Lightly place a tall pile of salad in the middle of each plate.
- Arrange three slices of Melba toast around the plate. Three slices looks more elegant than four.
- Spoon a small mound of the crab mix between the toast slices. Drizzle with olive oil and red wine vinegar, and serve.