Lemon mayonnaise with spider crab


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Lemon mayonnaise

To serve

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
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
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