Crab Sandwiches

There really can't be many better ways to enjoy delicate, sweet crab meat, than with a really good lemony mayo, ripe avocado and some fresh bread from a local bakery.

On an Easter bank holiday trip to the Isle of Wight, we stopped off at the Ventnor Haven Fishery and on a whim bought a crab for lunch. A mere 3 hours later we sat down to a pile of incredible sandwiches. So picking a crab can be a palaver and this one put up a good fight - luckily we had a bottle of wine to hand and some good conversation. So to avoid a crustaceous war zone you may prefer to buy the meat ready prepared from your fishmonger - but making your own mayonnaise is so worth the extra effort and it tastes nothing like the insipid white stuff from the shops.

Serves 4-6

1kg crab or 2 x 500g crabs (white and brown meat extracted) (tinned crab can be used but it won't be quite as delicious)
1 loaf fresh soft white or granary bread

To garnish:

Sprig Parsley (chopped)
Chives (chopped)
2 ripe avocados
Rocket

For the Mayonnaise:

2 egg yolks
250 ml groundnut or sunflower oil
25 ml olive oil
1/2 tsp dijon mustard
1/4 clove of crushed garlic (optional)
Juice of 1/2 a lemon
Pinch of cayenne pepper
Approx 1/2 tsp salt
Ground black pepper

I tend to use an electric whisk for making, but a regular balloon whisk will do the job just as well. Put the egg yolks into a bowl and break up with the whisk. Then very slowly drizzle in the oil, at first drop by drop, ensuring that it is all incorporated, and then increasing the drops to a drizzle. If you add the oil in too fast, the mayonnaise will separate, in which case, slowly whisk the separated mayonnaise back into an additional egg yolk. If it becomes too thick, add in a tsp or so of water to loosen it. Once all the oil has been incorporated, add in the mustard, garlic, lemon, cayenne and salt and pepper - adjusting to taste.

Combine the crab meat with a couple of tablespoons of mayonnaise, spread generously onto slices of bread, pile on the avocado, a sprinkling of chopped parsley and chives and a little rocket for some crunch.