Ingredients
- 2 free range egg yolks
- Juice of ½ a lemon
- 1tsp Dijon mustard
- Salt and white pepper
- 250ml sunflower oil
- 50ml olive oil
- 200g best quality crab meat
- 1tsp chopped chives
- A little squeeze of lemon
- Salt and pepper
- Really good olive oil for drizzling
- Fennel fronds or dill and edible flowers to make it look pretty
1 Put the egg yolks into a bowl, then add the lemon juice, mustard, salt and white pepper.
2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.
3 Once this is done, add the olive oil. You may need a little more lemon juice so add it to taste. Keep the mayonnaise in the fridge till needed; it will happily last for a few days.
4 Pick through the crab making sure there is no shell present, then put it in a bowl and add two tablespoons of the mayonnaise, chives, lemon and seasoning.
5 Drizzle with the olive oil and arrange the edible flowers and herbs on top.
