Crab salad with elderflower mayonnaise
Preparation time: 15 mins
300g of picked white crab meat
1 small bunch of chives
1 head of radicchio
(elderflowers to decorate if possible)
2 egg yolks
1 tbsp white wine vinegar
250ml vegetable oil
a squeeze of lemon juice
1 tsp of elderflower cordial
Firstly make the mayonnaise. Put the egg yolks and vinegar into a food processor or blender. Blitz until pale and then, with the motor running, pour in the oil – very slowly through the spout. If you add oil too quickly, the mayonnaise may split. When all the oil has been added, add the lemon juice and elderflower cordial and season with salt. This keeps in the fridge for up to four days.
Then on to the crab. Check the crab meat for any shell fragments and then finely slice the chives and also add to the crab. Then squeeze in the lemon juice and season.
When you are ready to eat, arrange a few radicchio leaves on to a plate and then pile some crab on top, finally finish with a dollop of mayonnaise and some lemon wedges.
Bottlegreen elderflower season recipes by Sophie Michell