Herbed Crab with Saffron & Chilli Mayonnaise

I love crab but don't eat it often as it isn't really readily available in the supermarkets, and if it is, then I'm being blind as a bat!

It was my boyfriends birthday the other month and I wanted to cook him something really special, and this was the starter I chose.

It's so fresh, flavoursome and most importantly, it isn't heavy and won't fill you up so you can't fully enjoy your main course!

I'd never made my own mayonnaise before but it is very easy and straightforward. With any leftover mayonnaise, you can keep in a tight jar and use in sandwiches, with fish, as a condiment with a BBQ.....the list is endless!

I would say this would be the perfect starter for any dinner party.

Serves 4.

Mayonnaise ingredients:

• 1 red chilli
• 2 large free range eggs
• 1 tbsp. white wine vinegar
• 1 tbsp. Dijon mustard
• 290ml sunflower oil
• Pinch of saffron strands, soaked in 1/2 tbsp. boiling water for 15 minutes
• 1 garlic clove, crushed
• Juice 1/2 lemon

Crab ingredients:

• 225g white crab meat
• 3 large handfuls of mixed fresh herbs (I used chives, parsley & coriander)

Using metal kitchen tongs, put the chilli directly over the flame of a gas hob, turning occasionally, for 5-8 minutes until completely blackened (or char under a hot grill). Put the charred chilli in a freezer bag, seal and leave to steam for 5 minutes, then rub off the skin and roughly chop the flesh. Leave to cool.

Whizz the egg yolks, vinegar, chilli, mustard and a good pinch of salt in a food processor, or whisk in a large mixing bowl with am electric mixer, for 2-3 minutes until well combined. Put the sunflower oil in a jug, then very slowly drizzle it into the egg mixture whilst whisking, until the mixture starts to thicken. If it doesn't thicken after a couple of minutes, stop adding the oil and whisk until the mixture thickens up a little, then continue adding the oil as you whisk. If at any point the mixture looks as though it is getting greasy or starting to split, add a small splash of cold water and keep whisking. You may also need to whisk in a splash of water if it gets too thick before you've added all of the oil - stop now and then take a look at the mixture. Once you've incorporated all of the oil, you should have a thick mayonnaise. Briefly whisk in the saffron and it's soaking water and the crushed garlic. Taste and season, adding a bit of lemon juice if you like - it should be quite sharp.

Mix the white crabmeat with the chopped herbs and season with a little salt and plenty of black pepper. Pile into 4 small bowls, put some mayo in some other small bowls and serve with some rustic toasted bread.

This needs to be served immediately so dress the crab meat as soon as you are ready to serve your starters.

Ready to serve! Yum!!