Introduction
Crab is a wonderful shellfish to make use of as it is plentiful and good value for money. The crab used at Galvin Brasserie de Luxe is locally sourced from Berwick-upon-Tweed in Northumberland.
Jamie Knox began his career at The Balmoral Hotel before moving to Marco Pierre-White’s River Room. After a year in Australia he moved back to Edinburgh to work at The Plumed Horse where Jamie worked for 3 years, during which time it gained a Michelin star. Finally joining the Galvin Brasserie in 2014.
Method
For the mayonnaise
Blend the yolks and mustard together in a blender at medium speed. Slowly drizzle in the oil then finish with the lemon juice, vinegar and cayenne.
For the filling
Mix the white crab meat with 50g of the mayonnaise, chives, lemon juice and salt and pepper. Mix the brown crab meat with 10g of mayonnaise and salt and pepper in the blender
To serve
Lightly toast the sourdough and spread evenly with the brown crab mixture, spoon the white crab mix over the toast and finish with the apple and a generous drizzle of olive oil.
