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Le Caprice’s Dressed Crab

Made at Le Caprice | Serves 4

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300g white crab meat
Wholemeal or stone baked bread, toasted

For the crab mayonnaise
150g brown crabmeat
1 tsp tomato ketchup
1 tsp Worcestershire sauce
2 tsp English mustard
3 slices white or brown bread, crusts removed and broken into small pieces
Juice of ½ lemon
50 ml sunflower oil
50 ml extra virgin olive oil
Salt and freshly ground black pepper

Make the mayonnaise the day before you plan to serve it. Place the brown crab meat, ketchup, Worcestershire sauce and mustard into a blender and process until smooth. Add lemon juice and bread. Process again until the mixture is smooth, stopping the machine occasionally to give it a stir. Very slowly trickle the oil into the blender, processing on a low speed as you pour. Stop the machine occasionally and stir. When the mayonnaise is smooth, empty it into a bowl, season if necessary. Cover with Clingfilm and refrigerate overnight.

The best way to serve this at home is on individual plates with equal portions of white crab meat, accompanied by the brown crab mayonnaise. Toast rounds off the dish.

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