Blue Swimmer Crab Mayonnaise
This is a dish that has become a mainstay on the menu in the Ellen Street Restaurant. We think it partners the Maxwell NV Envious Sparkling well.
- 500gm Cooked Blue Swimmer Crab Meat • Salt & Pepper
- Good Quality Mayonnaise • Finely Chopped Chives
- Juice of 1/2 a Lemon • 4 White Anchovy Fillets • 4 teaspoons of Lumpfish Caviar
Put the crab meat in a bowl and with a spoon add the mayonnaise a little at a time mixing through the crab meat until you have achieved a nice wet consistency.
Then add the chopped chives, lemon juice and season to taste with salt and pepper again mixing through the crab meat. Divide onto four plates giving each plate roughly 125g for each person.
Garnish with white anchovy and teaspoon of caviar. Serve with your favourite crisp bread, lavosh or freshly baked bread.