​Could there possibly be a better sandwich filling than crab mayonnaise? Certainly not once you’ve experienced this one! Needless to say the most important thing is getting hold of good crab – the fresher the better. Buying and cooking your own crab is best of you’re feeling confident, or a trusty fishmonger will be able to cook and pick the crab for you, if you order in advance. We’ve served this in some Doom Bar Beer Bread, but if you don’t feel like making your own bread, then spend some time finding a lovely fresh wholemeal or multi-seed loaf from your local bakers. This recipe is part of the Time For Fish – Summer Picnic

Ingredients

180g picked white crab meat
40g brown crab meat

For the mayonnaise
3 egg yolks
10ml white wine vinegar
10g english mustard
1/2 very finely chopped clove of garlic
juice of 1 lemon
400ml rapeseed oil

For the pickled shallots
2 banana shallots
100ml red wine vinegar
100ml red wine
100ml caster sugar
100ml water

For garnish
8 Baby gem lettuce leaves
1 loaf of wholemeal bread
butter for spreading

Method

​First pickle the shallots: Peel and slice the shallots in to fine rings. Boil the red wine vinegar, red wine, sugar and water together for 1 minute then pour over the sliced shallots. Ensure the shallots are covered in the liquid and leave to pickle for 2 hours or overnight in the fridge. These will keep in a sealed container for up to 1 month.

For the 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 with salt and add more lemon juice to taste. You can keep this refrigerated for up to 3 days.

To Serve: Mix the white crab meat and brown crab with just enough of the mayonnaise to bind everything together. Season with salt to taste. Slice and butter the bread, divide the crab mix between the slices and lay on some pickled shallots and baby gem leaves. You know the rest!