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Spider crab with lemon mayonnaise

Lemon mayonnaise with spider crab

PT15M

1
For the mayonnaise, mix the egg yolks slowly in a bowl with a wooden spoon. Gradually add the corn oil little by little mixing all the time until you obtain a smooth, creamy texture. Add the salt and lemon to taste, then cover and leave to rest in the fridge until ready to serve
  • 3 egg yolks
  • 300ml of corn oil
  • salt
  • 1/2 lemon, juiced
2
To serve, line 2 small bowls (or crab shells if using) with a few large lettuce leaves and divide the crab meat between them. Drizzle over a little olive oil and season to taste with freshly ground pepper. Remove the mayonnaise from the fridge and mix thoroughly, serving immediately alongside the crab
  • 1/2 romaine lettuce
  • 250g of spider crab, picked and cooked meat
  • extra virgin olive oil
  • black pepper

Ingredients

Metric

Imperial

  • Lemon mayonnaise

  • To serve

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