Fresh Crab Salad
|Chilies||2 , seeded and finely sliced|
|Chopped parsley||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large (at room temperature)|
|Freshly squeezed lemon juice||3 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Freshly ground white pepper||To Taste|
|Olive oil||5 Fluid Ounce (150 ml)|
|Peanut oil||5 Fluid Ounce (150 ml)|
1. Remove crab flesh from shells (reserve shells for garnish), and chop roughly. Mix crab flesh with chilies, parsley and combined pepper, lime juice and olive oil. Serve with crab shells or claws as garnish. Accompany with mayonnaise.
2. To make mayonnaise, combine egg yolks, lemon juice, sugar, mustard and salt in a food processor. Season to taste with freshly ground white pepper. Add 1/4 cup of combined oils and process 10 seconds without stopping. Scrape down sides of the bowl. With motor running, add remaining oils slowly, in a steady stream; mixture will thicken and emulsify. Refrigerate until needed.