For the crab mayonnaise

1 egg yolk

1 tbsp Dijon mustard

200ml olive oil (not extra virgin)

zest and juice 1 lemon

300g freshly picked white crabmeat

For the melba toast

2 thick slices gluten free white bread

For the herb salad

large handful flat-leaf parsley leaves

large handful tarragon sprigs

large handful chervil

1 tbsp small caper in brine, drained

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

1 tsp red wine vinegar, plus extra to serve

Serves - 4


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 gluten free 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 capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you’re ready to serve.

Recipe adapted from: Good Food
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