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