Sunday, May 17, 2009

Crab Mayonnaise

One of my sister’s all time favourites is Crab Mayonnaise Croissants. Here I have used mini baguette rolls, but you could very well use croissants, foccacio or paninni if you prefer. While this recipe is a simple construction of mayonnaise and steamed crab, the taste is so sophisticated – it is sure to impress those you are serving.

Ingredients: 500 g crab meat, 6 lille pain rolls, 2 egg yolks, 3/4 teaspoon salt, 1/2 teaspoon, powdered mustard, 1/8 teaspoon sugar, Pinch cayenne pepper, 4 to 5 teaspoons lemon juice or white vinegar, 1-1/2 cups olive oil, 4 teaspoons hot water

Method: Steam the crab. In the meanwhile prepare the mayonnaise. Beat yolks, salt, mustard, sugar, pepper and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until further use. (Do not keep longer than one week.)

When the crab has been steamed, remove the flesh from the shell (body and claws) and set aside in a bowl. Add enough mayonnaise to coat the crab completely.

Scoop out about one inch deep of bread from the lille pain rolls and spoon enough crab mayonnaise mixture into the roll. Season with sea salt and pepper and serve with sliced tomatoes.

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