Crab Salad Mayonnaise – with free jar of Chesil Mayo

250g white crab meat –                            crustacean

250g brown crab meat                            crustacean

210g Chesil Special Mayo –                    Rapeseed oil, White Wine Vinegar, Lemon juice, lemon zest, white pepper, MUSTARD-containing SULPHITES, RAW FREE RANGE EGG YOLKS, white pepper, Dorset sea salt

Mix the brown meat with the mayo (tinker until you get the proportions right) as well as a little lemon juice and pepper – paprika even…..

Make the salad of your choice – leaves, heritage tomatoes, cucumber, cold new potatoes maybe – the salad bowl’s your oyster

Dress it lightly, place white crab on top with a large dollop of brown crab mayo on the side and perhaps some sourdough toast on the side.

Sit back, accept all plaudits – and tuck in.

Tip – make salad shortly before eating and don’t put it back in the fridge as that can reduce the flavour