This is from ” Fish” by Sophie Grigson and William Black.
Ingredients
- 400-450 g crabmeat white and brown
- 225 ml mayonnaise
- 1 shallot peeled and finely chopped
- 2 tsps dijon mustard
- 1 tbsp tomato puree
- 2 tsps chopped fresh tarragon
- Tabasco sauce
- 4-6 crisp lettuce leaves
- 1 tbsp vinaigrette dressing
- sea salt and black pepper
Servings:
Instructions
- Flake any larger bits of white crabmeat.
- Mix the mayonnaise with the shallot, mustard, tomato puree , tarragon, tabasco to taste and salt and pepper. Stir about three quarters into the crab. Taste and add the rest if it needs it- the mixture should be quite sloppy. Check seasoning.
- Just before serving shred the lettuce leaves and toss with the vinaigrette. Divide between individual bowls or plates then top with the crab mayonnaise.
- Serve with lemon wedges and brown bread and butter or toast.
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