Making a brown crab mayonnaise to mix with the white crab meat gives this dish an extra boost of delicious crab flavour. Without doubt, one of the best treats the Cornish Sea has to offer, Crab is a favourite at the restaurants. We source our crabs from Port Isaac or Looe and try as hard as possible to have it on the menu whenever it is available. At the restaurants we buy live cock crabs and cook them ourselves, however, this can be time consuming and a little messy. Your fishmonger should have freshly picked crab meat or will be happy to provide it with some notice. Avoid pasteurised crab meat if you can, as the pasteurisation will result in a loss of flavour.


250g fresh picked white crab meat
1 tbsp freshly chopped tarragon
1 tbsp freshly chopped chives
6 slices of sourdough or crusty white bread

For the brown crab mayonnaise 
50g brown crab meat
10g English Mustard
3 egg yolks
juice of 1/2 lemon
200ml rapeseed oil


​First make the brown crab mayonnaise

Place all of the ingredients except the oil into a food processor and blend until smooth. Gradually add the oil until the mixture thickens and forms the mayonnaise. Season to taste. You can keep this refrigerated for up to 3 days.

Add around 75g of the mayonnaise to the white crab meat and mix with the chopped herbs. Avoid adding too much mayonnaise as you do not want to detract from the texture and flavour of the crab. Add salt, black pepper, and lemon juice to taste. The mix is ready to use and will keep in the fridge for up to 3 days providing all of your ingredients were fresh from the start.

To serve, lightly toast the slices of sourdough and place a good spoonful of crab on each piece. Enjoy with some fresh watercress and a large glass of sparkling riesling from Rheingau, Germany!