Crab mayonnaise

This is a variation on a classic recipe from the old days. 

Crab mayonnaise

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North Sea crabs



court bouillon



mayonnaise, home-made

Preparation method

  • Bring the court bouillon to the boil, add the crabs, and return to the boil.
  • Remove the pan from the heat and leave the crabs to cool in the bouillon.
  • Remove the crabs from the bouillon.
  • Twist off the claws from the crab and clean.
  • Use a spoon to separate the top shell from the bottom shell.
  • Remove the meat from the crab, including the coral (roe).
  • Mix the coral with the home-made mayonnaise.
  • Mix the mayonnaise with the crab and season to taste.

Serving suggestions

  • As a basic ingredient in a starter with components such as apple, tomato, green herbs, or radish.
  • As part of an amuse-bouche, e.g. between two slices of pear infused with tarragon vinegar.

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