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Recipe

ÃÛÑ¿´«Ã½made mayonnaise
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon white wine or cider vinegar
200ml light vegetable oil or good local rapeseed oil
Juice of 1 lemon ( keep the zest for the crab)
Salt to taste

Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning.
This is more than you need for the crab but store in the fridge for up to a week.

Crab salad
200g white crab meat
100ml of mayonnaise
2 tablespoons chopped fresh dill – keep a few fronds for on top
Zest of lemon from above
Salt and pepper to taste

Pick through the crab in case there’s any rogue shells. Mix in the remaining ingredients and check seasoning.

Pickled radish
10 radishes, finely sliced
2 shallots, finely sliced
50ml cider or white wine vinegar
50ml water
2 teaspoons castor sugar
½ teaspoon salt

Place the vinegar, water, sugar and salt in a pan and cook until sugar has dissolved. Mix the radishes and shallots in a bowl and add the pickle liquor. Chill for a few hours, giving the odd stir. What you don’t use can be stored in the fridge in a clean jam jar.

Savoury French toast
1 brioche loaf cut into rectangles ( make breadcrumbs from trimmings)
2 eggs
100ml milk
50g butter

Whisk the eggs and milk together and season with salt and pepper. Dip the bread in ensuring its covered.
Melt the butter in a pan ( you might want to do this in two batches and keep cooked warm in the oven).
Fry the bread until golden all over.

Spoon the crab mixture on top and garnish with the pickled radish and shallots. Add a few sprigs of dill.

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