Crab and Wild Garlic Cocktail with Marie Rose Mayonnaise

The method

For the watercress/ wild garlic puree:

1. Bring a pan of water to the boil and add a pinch of salt. Blanch the leaves by placing the leaves in the boiling water until soft.
2. Drain and blitz to a smooth puree in a food processor.
3. Measure out and add the gelatin – you will need 1 leaf per 125ml of puree and stir in the gelatin until melted.
4. Pour through a sieve into a tumbler glass.

Crab Mousse for Cocktail:

1. Check the crab thoroughly for shell and squeeze the crab through a muslin cloth or fine sieve to remove excess water.
2. Whisk the cream with juice and zest of 1 lemon until it forms ribbons that fall from the whisk when you lift it out of the mixture.
3. Add 1 tablespoon of fresh chopped chives and parsley and place the crab mousse on top of the set wild garlic puree.

For the Mayonnaise:

1. Place the shell in a large roasting pan and roast for 10 minutes at 200°C
2. Chop all of the vegetables and spices.
3. Place the vegetables in a large heavy bottomed pan and cook in 2 tbsp of oil until soft.
4. Add the tomato paste, stir well and cook for 2 minutes.
5. Add the shells, and then the white wine and cook until the liquid starts to reduce.
6. Pour in the oil and bring to a simmer for 20 minutes and then leave to infuse overnight.
7. Pass through a fine cloth like muslin.

Marie Rose Mayonnaise

1. Place the yolks, salt, paprika and lemon juice in a bowl (or food processor).
2. Slowly add the oil while mixing until totally emulsified and thick.
3. Add a drop of water if too thick at the end.

To serve: Place a large spoonful of marie rose mayonnaise on the crab.  Serve with a watercress salad, dressed with a little oil and lemon.

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