Crab mayonnaise with Melba toast & herb salad

Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad

  • Prep:30 mins
    No cook
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 629
  • fat 59g
  • saturates 9g
  • carbs 7g
  • sugars 1g
  • fibre 1g
  • protein 17g
  • salt 1.6g


  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 200ml olive oil (not extra virgin)
  • zest and juice 1 lemon
  • 300g freshly picked white crabmeat
  • 2 thick slices white bread
  • large handful flat-leaf parsley leaves
  • large handful tarragon sprigs
  • large handful chervil
  • 1 shallot, sliced into thin rings
  • 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


  1. 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.

  2. For the Melba toast, heat the grill to high. Place the 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.

  3. 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 you’re ready to serve. See our step-by-step guide to plating up..

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