Crab, cucumber, radish and herb salad

Method

Step 1

To make the crab mayonnaise, put the brown crab meat, egg yolk, mustard and cayenne pepper in a small food processor and blend until smooth. With the motor running, slowly drizzle in the sunflower oil to form a thick mayonnaise. Blend in the vinegar and season with salt and black pepper.

Step 2

For the salad, drop the samphire into a pan of boiling water and cook for 2 minutes. Drain and run under cold water to cool, then drain again.

Step 3

Place the vinegar and sugar, with 1tsp salt and some pepper, in a non-metal bowl and stir until the sugar has dissolved. Slice the cucumber lengthways into long bendy strips about 2mm thick (use a mandolin if you have one), stopping where the core becomes very seedy. Add the cucumber strips to the liquid and leave to stand for about 30 minutes, stirring occasionally, until the cucumber strips have softened.

Step 4

Spread some of the brown crab mayonnaise in a circle in the middle of 6 plates, then set aside while you make the salad.

Step 5

Drain the pickled cucumber, keeping the liquid. Mix 3tbsp of the liquid with the olive oil. Place the cucumber in a mixing bowl with the samphire, radishes, watercress, half the herbs and half the white crab meat. Add half the dressing and then toss to combine loosely.

Step 6

Top each puddle of brown crab with a handful of the white crab mixture, then scatter with the remaining white crab meat and herbs. Add a little more dressing, plus a grinding of black pepper, then serve with crusty bread for mopping.