Crab Salad

1 medium-sized Italian ciabatta loaf, sliced 200 ml (7 fl oz) olive oil sea salt and freshly ground black pepper.

3 little gem lettuces, halved 400 g (14 oz) cooked cleaned crabmeat.

3 limes.

3 egg yolks.

1 teaspoon French mustard.

Rub the ciabatta with a little oil, then toast. Season the lettuces, drizzle with oil and refrigerate. Season the crab with pepper and some lime juice, then refrigerate. Place the egg yolks in a bowl. Stir in the mustard and a squeeze of lime juice. Whisk, then drizzle in 150 ml (5 fl. Oz) oil, whisking all the time and keeping it at room temperature. Combine the crab with a little mayonnaise, then place on a platter with the lettuce and bread. Drizzle over the remaining mayonnaise. Serve with lime wedges. Serve 6.

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