Crab cock­tail

Takes 20min Serves 8

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS ● 2 EGG YOLKS

● 1TSP DI­JON MUS­TARD

● ¼TSP CAYENNE PEP­PER

● 1TBSP WHITE WINE VINE­GAR

● 200ML LIGHT OLIVE OIL

● 50ML CRÈME FRAÎCHE

● 1TBSP SUN-DRIED TOMATO PASTE

● DASH OF MILK

● 350G READY-TO-EAT WHITE CRAB MEAT

● WA­TER­CRESS, TO SERVE

1 In a food pro­ces­sor, briefly blend to­gether the egg yolks, mus­tard, cayenne pep­per and vine­gar. With the ma­chine still run­ning, very slowly add the oil in a thin stream through the fun­nel to make a thick may­on­naise. Spoon into a bowl.

2 Add the crème fraîche and tomato paste to the may­on­naise and mix un­til smoothly blended. Sea­son to taste and stir in the milk, if very thick. Gen­tly stir in the crab meat, so it’s quite chunky and not bro­ken up too much.

3 Re­move any thick stalks from the wa­ter­cress and pull apart into small sprigs. Pile a small hand­ful into eight serv­ing glasses. Spoon the crab mix­ture on top and chill un­til ready to serve.

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