Sea Blite with Crab and Vanilla Mayonnaise is a traditional British recipe for a dish of crab fried in olive oil and lemon juice served on a bed of vanilla mayonnaise and garnished with sea blite blanched in a chicken stock and butter emulsion. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Blite with Crab and Vanilla Mayonnaise.
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Ingredients:
2 tbsp extra-virgin olive oil
finely-grated zest of 1 lime
300g crab meat (preferably a combination of claws and picked white meat)
100g sea blite
25g butter
100ml chicken or vegetable stock
For the mayonnaise:
1 medium egg yolk
1 vanilla pod, split lengthways and seeds scraped
150ml vegetable oil
2 tsp honey
¼ tsp English mustard
juice of ½ lime
½ tsp salt
Method:
Begin by preparing the mayonnaise. Combine the egg yolk and vani la seeds in a deep bowl and whisk until pale. Slowly drizzle in the oil whilst whisking continuously. Once all the oil has been incorporated, mix in the honey, mustard and lime juice and season with salt and freshly-ground black pepper. Set aside in the refrigerator until needed.
Place a blob of the mayonnaise onto each plate, then smear lightly with a palette knife. Mix the olive oil and lime juice together and dress the crab. Season well with the salt and pepper, then arrange on a bed of the mayonnaise.
For the sea blite, place a medium-sized frying pan over medium heat. Once hot add the butter and melt. Whisk in the stock until it forms an emulsion and the mixture comes to a gentle simmer. Add the sea blite and cook for 30 seconds.
Drain the sea blite then arrange over the crab and mayonnaise as a garnish. Serve immediately.
