1lb/450g fresh crab meat (white part only) frisee lettuce to serve For the mayonnaise: 1 tsp. Dijon mustard squeeze of lemon juice 1 tsp. caper juice 1 egg yolk 1/4 pt/150ml sunflower oil 1/2 Tbs. capers, lightly crushed 1 Tbs. grated onion salt and freshly ground white pepper
Instructions
1) First make the mayonnaise. Place mustard, lemon and caper juice in a bowl and whisk with egg yolk until thick. Add oil, drip by drip, whisking continuously until mixture begins to thicken. Then continue adding slowly in a thin stream until all oil is incorporated and mayonnaise has emulsified. Stir in capers and onion. Season with salt and freshly ground white pepper.
2) Sift through crab meat and remove any bits of shell or bone. Flake into large pieces. Mix in a bowl with caper mayonnaise. Check seasoning again and squeeze over a little more lemon juice if necessary.
3) Arrange frisee on a serving plate and pile crab salad on top. Serve immediately.
