Photo: Anna Pelzer
Crab mayonnaise with Melba toast & herb salad
13 ingredients
30 min
Serves 4
openrecipes
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Estimated Nutrition (whole recipe, rough)
306
Calories
10g
Protein
20g
Fat
22g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg yolk
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
- zest and juice 1 lemon
- 300g freshly picked white crabmeat
- 2 thick slices white bread
- large handful flat-leaf parsley leaves
- large handful tarragon sprigs
- large handful chervil
- 1 shallot , sliced into thin rings
- 1 tbsp small capers in brine, drained
- 1 tbsp extra-virgin olive oil , plus extra to serve
- 1 tsp red wine vinegar , plus extra to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes