About the dish
A melody of ocean freshness from the crab, balanced with avocado, cucumber, capers, radish, and the subtle herbal notes from the tarragon and dill. Perfect with slices of our French baguette.
MEP
Knife and Fork
Ingredients
75g Crab mayonnaise
15g Diced avocado
20g Diced cucumber
1 pinch Chopped tarragon & chervil
½ wedge Lemon (zest and juice)
2 each Toasted baguette croûtes
1g Tarragon leaves
1g Dill
10g Radish - thinly sliced
Video
Recommendations
DRINKS
Picpoul de Pinet - the tangy and fresh crudités require a wine with bright acidity like PicPoul de Pinet – This wine has a mouthwatering freshness and zesty citrus notes with a gentle coastal salinity that perfectly complements this dish.
French Zero
This cocktail brings zesty citrus flavours to the dish.
SIDES
We know that olives and crab are going to be a great combination, but if you haven’t had a fougasse loaded with garlic butter, you’re missing out.
When you look to the history of a crab salad you will find it starts with mayonnaise. The original Crab Maison actually originates from a French restaurant in New Orleans, where they sell a whopping 400kg of crab meat a week!
