Crab mayonnaise with Melba toast & herb salad

Ingredients

• 1  egg yolk 
• 1 tbsp dijon mustard 
• 200 ml olive oil (not extra virgin)
• 1  lemon zest 
• 300 g crab meat white
• 2 slices sandwich bread white thick
• 1 large handful parsley 
• 1 large handful tarragon 
• 1 large handful chervil 
• 1  shallots sliced into thin rings
• 1 tbsp brine-packed olives in brine drained
• 1 tbsp olive oil extra virgin extra-virgin
• 1 tsp red wine vinegar 

Equipment

• bowl
• baking sheet
• whisk
• grill

Directions

1. To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together.
2. 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.
3. 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.
4. For the Melba toast, heat the grill to high.
5. Place the bread on a baking sheet and toast on both sides until lightly browned.
6. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices.
7. Cut each of these into 4 triangles.
8. 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.
9. 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..