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

Friday 17th December 2010 12:08








(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
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

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.

Featured video - for more, visit Caterer and Hotelkeeper’s YouTube channel >>

    Caterer and Hotel Keeper Jobs
    Quick Recipe Links
    Most ReadMost Viewed Recipes
    Sign up to Caterer and Hotelkeeper
    Mobile Site
    Also on Caterer and HotelKeeper