Crab salad

Serves: 2
Course: Starter
Cooking Time: 0 hr 45 mins
  • 2 free range egg yolks
  • Juice of ½ a lemon
  • 1tsp Dijon mustard
  • Salt and white pepper
  • 250ml sunflower oil
  • 50ml olive oil
  • 200g best quality crab meat
  • 1tsp chopped chives
  • A little squeeze of lemon
  • Salt and pepper
  • Really good olive oil for drizzling
  • Fennel fronds or dill and edible flowers to make it look pretty

1 Put the egg yolks into a bowl, then add the lemon juice, mustard, salt and white pepper.

2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.

3 Once this is done, add the olive oil. You may need a little more lemon juice so add it to taste. Keep the mayonnaise in the fridge till needed; it will happily last for a few days.

4 Pick through the crab making sure there is no shell present, then put it in a bowl and add two tablespoons of the mayonnaise, chives, lemon and seasoning.

5 Drizzle with the olive oil and arrange the edible flowers and herbs on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford