Latest / Cooking with Paula McIntyre
Savoury French Toast With Crab Salad, Pickled Radish, Dill Mayonnaise
Recipe
Homemade mayonnaise 1 egg yolk 1 teaspoon Dijon mustard 1 tablespoon white wine or cider vinegar 200ml light vegetable oil or good local rapeseed oil Juice of 1 lemon ( keep the zest for the crab) Salt to taste
Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning. This is more than you need for the crab but store in the fridge for up to a week.
Crab salad 200g white crab meat 100ml of mayonnaise 2 tablespoons chopped fresh dill – keep a few fronds for on top Zest…
The skinny
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