Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise

4
60 minutes

Ingredients

Crab salad

  • 280g of white crab meat, freshly picked
  • 50g of créme fraiche
  • 1 lemon, zested
  • 1 Granny Smith apple
  • lemon verbena cress
  • small mint leaves, freshly picked
  • sorrel cress
  • 1 marigold flower, petals plucked
  • salt

Cucumber and lemon verbena jelly

  • 4 large cucumbers, peeled and cut into small pieces
  • 3 1/2 gelatine leaves
  • 30g of lemon verbena
  • 20g of sugar
  • 15ml of apple vinegar

Soft herb purée

  • 25g of dill, picked
  • 25g of parsley, picked
  • 25g of chervil, picked
  • 5g of salt
  • 400g of water

Herb mayonnaise

  • 5g of white wine vinegar
  • 2g of flaky sea salt
  • 1 egg yolk
  • 120ml of rapeseed oil
  • 70ml of olive oil

Method

1
To begin, make the cucumber and lemon verbena jelly. Soak the gelatine leaves in cold water and set aside
  • 3 1/2 gelatine leaves
2
Add the cucumber pieces and lemon verbena to a blender and blitz until completely liquidised. Strain through a fine sieve and measure out 500ml of the liquid to make the jelly
  • 4 large cucumbers, peeled and cut into small pieces
  • 30g of lemon verbena
3
Stir in the sugar and apple vinegar and add 150ml of the liquid to a small saucepan set over a low-medium heat. Squeeze any excess water from the gelatine and whisk into the heated cucumber juice until completely dissolved. Transfer to the cold cucumber mixture and chill over a bowl of ice. Place in the fridge until ready to serve, at which point you could either cut into cubes or spoon only the plate for a more rustic finish
  • 20g of sugar
  • 15ml of apple vinegar
4
To make the herb mayonnaise, first make a soft herb purée. Bring the water to the boil with the salt then add the herbs, cooking until soft when rubbed between your fingers. Place in a blender, blitz to a smooth purée then transfer to a bowl set over ice to chill
  • 400g of water
  • 25g of dill, picked
  • 25g of parsley, picked
  • 25g of chervil, picked
  • 5g of salt
5
To make the mayonnaise, add the vinegar, salt and egg yolk to a bowl with 1 tbsp of water. Whisk together to combine, then very slowly mix in the rapeseed and olive oils to emulsify. Keep going until you have a thick mayonnaise, then stir in 25g of the herb purée at the end (you can freeze any leftover for other dishes). Add to a squeezy bottle or piping bag
  • 5g of white wine vinegar
  • 2g of flaky sea salt
  • 1 egg yolk
  • 70ml of olive oil
  • 120ml of rapeseed oil
6
To assemble the salad, mix the picked white crab meat with the crème fraîche and season with salt and the grated zest of 1 lemon
  • salt
  • 280g of white crab meat, freshly picked
  • 50g of créme fraiche
  • 1 lemon, zested
7
Slice the apple with a sharp knife or mandoline to a thickness of 2mm, use a small round cutter to cut out thin apple discs
  • 1 Granny Smith apple
8
Dress the plates with the herbs and herb mayonnaise and spoon the crab mixture on top in a natural fashion. Spoon on some cucumber jelly and arrange the apple discs and cresses on top of the crab
  • 1 marigold flower, petals plucked
  • lemon verbena cress
  • small mint leaves, freshly picked
  • sorrel cress