Crab on toast

First prepare the crab: bring a large pan of water to the boil and add salt – lots of salt. It should be as salty as the sea. Add the crab and boil for 15-20 mins depending on the size

Remove from the pan and allow to cool. Once cool, pick all the meat from the crab, keeping the white and brown meat separate. Pick through the white meat, making sure you remove all the cartilage and shell

Whisk the brown meat to bring it together, and season with a little lemon juice and salt

To make the mayonnaise add the egg, mustard, vinegar and salt to a bowl and whisk together

Mix the oils together. Slowly add them to the egg yolk mixture, drop by drop at first. Once an emulsion has formed you can pour it in a little quicker. Once all the oil is used up you should have a nice thick mayonnaise. If it’s a little thin add some more sunflower oil

Add 2 tablespoons of the brown crab meat and a squeeze of lemon juice to the
mayonnaise and taste to check for seasoning. Set aside

Rub the sourdough with olive oil and toast either in a hot pan or in the oven, then remove and let cool slightly

To serve, spread the brown crab mayonnaise onto the toast in a good thick layer.
Top carefully with the delicate flakes of white meat and garnish with your favourite herbs or some edible flowers and a lemon wedge