Serves 5 (entree)

Ingredients -
500g picked crab meat
3 sprigs tarragon
8 sprigs flat leaf parsley
3 sprigs dill
Small bunch chives
Sea salt and fresh ground pepper
130ml good extra virgin olive oil
Juice of half a lemon

Method -
Pick through crab meat ensuring there is no shell. Keep refrigerated. Thinly slice chives, pick and coarsely chop remaining herbs. Combine with crab meat in small mixing bowl with olive oil and seasoning. Leave to infuse for a few minutes. Place on plate using egg ring or other suitable moulding device. Garnish with remaining herbs and serve with mayonnaise and croutons.

For the chilli and garlic mayonnaise:
Ingredients -
2 egg yolks
2 large fresh garlic cloves, peeled and crushed
1 heaped teaspoon Dijon mustard
1 small hot chilli, deseeded and chopped
1 tablespoon water
Juice of half a lemon
Combine 150ml olive oil and 150ml vegetable oil
Salt
White pepper

Method -
Combine yolks, garlic, mustard, water and seasoning. Beat with a hand blender on medium speed for about 30 seconds or until it’s one colour. Start to add the oil in a thin stream beating it in gradually, then add half the lemon juice. Add more oil, then the remaining juice followed by the remaining oil until the mixture is thick and creamy. Check the seasoning and add the chilli. Cover and refrigerate. When serving, place a dollop on the side or dilute with a little warm water to use as a dressing.

For the croutons:
Ingredients -
1 small baguette, semi-frozen

Method -
Slice thinly on an angle - about 5cm long and 5mm thick.
Lay out on a baking tray, drizzle with olive oil and season.
Toast or bake on low oven setting until golden brown and dry.