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Mitch Tonks’ South Devon crab salad
Serves 2 Starters and mains
Ingredients
- one crab
- pinch of salt
For the mayonnaise
- 2 egg yolks
- 1tsp Dijon mustard
- 25ml white wine vinegar
- 350ml vegetable oil
- 50ml olive oil
- squeeze of lemon juice
- slice of lemon to serve
Method
To make south Devon crab salad, bring a pan of water to the boil, add a pinch of sea salt, boil a crab for 12-15 minutes, then drain and cool. Turn it on its back, tuck your hands around the side of the shell and force the carapace away with your thumbs. Remove the ‘dead man’s fingers’ and break away the stomach sac from behind the eyes. Scrape the brown meat from the top shell into a bowl and mix well. Tear off the claws and legs, crack with the back of a knife and pick out the white meat. For the mayonnaise, whisk 2 egg yolks, 1tsp Dijon mustard and 25ml white wine vinegar in a bowl. Slowly whisk in 350ml vegetable oil until thick and creamy. Whisk in 50ml olive oil and a squeeze of lemon juice. Serve a spoonful of both the brown and white crabmeat with the mayonnaise, salad and a slice of lemon.
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