Herbed crab, saffron and chilli mayonnaise with toasted baguette
- December 2015
- Serves 8
- Hands-on time 20 min, oven time 10 min
An aromatic and light crab starter, packed with flavour from herbs and saffron- a must have recipe for anybody’s dinner party repertoire.
- 29.9g (3.8g saturated)
- 15.1g (1.3g sugars)
Save time by stirring the mayonnaise flavourings into good quality bought mayo, but be aware the texture may become thinner and a bit runny. If you have leftover mayonnaise, it’s delicious in sandwiches spread thickly, with leftover turkey and plenty of salad. Or toss with finely sliced fennel and white/red cabbage and serve as a slaw with cooked white fish or prawns.
If you don’t have a decent bakery nearby, buy the rustic part-baked/ bake-at-home baguettes in the freezer section of supermarkets. You’ll need to bake them and let them cool before you freeze and slice them (step 1).
Make the saffron and chilli mayonnaise up to 3 days ahead, stirring through the crabmeat just before serving. Make the toasts and store in an airtight container, then warm through in the oven just before serving.
Omit the chilli, saffron and garlic and stick to a classic crab mayo.
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