|fresh velvet crabs from the Farmer's market|
Mayonnaise with rapeseed oil, capers and herbs
- 1 egg yolk
- 1 tsp dijon mustard
- 100ml rapeseed oil
- splash of lemon juice
- salt and pepper
- 1 tbsp capers
- 1tbsp of parsley (or whatever herb you prefer)
It's so easy to make your own mayonnaise and so good! I like the nutty taste of rapeseed oil and it's really good for you, but of course you can substitute it with any oil you like.
Velvet crabs are tiny, so getting the meat our of the crab shell was actually quite challenging and messy! The next time I'd probably follow the fish monger's wife's advice and make soup with it. However, we really enjoyed digging into the crabs and trying to get out every last bit of meat, which was really tasty.
Though messy, the shells were far too precious to be thrown straight into the bin. I made a stock by boiling them in water for about 30 minutes with a few parsley stalks that I've always got lying in my fridge. I strained the liqueur and reduced it down to about 100ml. My idea was to use the concentrated stock instead of milk in a béchamel sauce for a soufflé.
Ingredients for four small ramequin:
- 20g butter
- 20g plain flour
- 100ml of crab stock
- 2 eggs, separated
- Seasoning (salt, pepper, nutmeg)
- Parsley chopped
The soufflés rose nicely, but I have to say that nothing beats a traditional cheese soufflé with a proper béchamel sauce made with milk!