Lemon mayonnaise with spider crab
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This simple lemon mayonnaise recipe from Grazia Soncini is the perfect accompaniment for fresh seafood, in particular delicate crab meat as the chef serves hers here. The lemon mayonnaise is enriched with egg yolks, lemon juice and corn oil, turning it a fantastically vibrant yellow. If serving the crabs for two buy the meat ready-picked (as whole crabs tend to be rather large) for an incredibly easy starter or light lunch, and ask your fishmonger for crab shells to serve the meat in to make the presentation extra special.
First published in 2016
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Ingredients
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Method
1
For the mayonnaise, mix the egg yolks slowly in a bowl with a wooden spoon. Gradually add the corn oil little by little mixing all the time until you obtain a smooth, creamy texture. Add the salt and lemon to taste, then cover and leave to rest in the fridge until ready to serve
2
To serve, line 2 small bowls (or crab shells if using) with a few large lettuce leaves and divide the crab meat between them. Drizzle over a little olive oil and season to taste with freshly ground pepper. Remove the mayonnaise from the fridge and mix thoroughly, serving immediately alongside the crab
- 1/2 romaine lettuce
- 250g of spider crab, picked and cooked meat
- extra virgin olive oil
- black pepper
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