Dorset crab mayonnaise, apple salad, melba toast by Stuart Gillies

17 December 2010
Dorset crab mayonnaise, apple salad, melba toast by Stuart Gillies

Ingredients
(serves six)
For the apple salad
100g celeriac
Juice of ½ a lemon
2 Braeburn apples, cored and thinly sliced
Frisée salad
Celery leaves from the middle of the bunch
Wild celery if available
50ml vinaigrette
Salt
For the brown crab mayonnaise (enough for 20)
250g brown crab meat
2tsp English mustard
30ml ketchup
2 slices brown bread
Juice of ½ a lemon
300ml vegetable oil
350g white crab meat

Method
Dice the celeriac and squeeze over a little of the lemon juice. Coat the apple slices with lemon juice. Combine with the frisée and toss the salad in the vinaigrette. Check the seasoning.
Put the crab meat, mustard, ketchup, bread and lemon juice into a blender. Blend just enough to crumb the bread. Slowly add oil to emulsify the mayonnaise. Blend the crab meat with approximately 120g of brown crab mayonnaise. Serve with apple salad and a piece of Melba toast.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking