Crab Mayonnaise - Tom Aikens

Ingredients

• 1 large live cock crab weighing 1.2 kilo
• 2 sticks celery washed and sliced into 1/2cm
• 1/2 onion peeled and cut in half and 1/4’s
• 1 leek split in half, washed and slice
• 1/4 fennel bulb cut in half and slice
• 2 garlic cloves sliced
• 6g salt
• 2 bay leaves
• 8g thyme sprigs
• 6 star anise
• 16 pink peppercorns
• 6 sprigs each of parsley, tarragon, and chervil
• 4 strips of lemon zest
• 1/2 orange peel done with a speedy peeler
• 150ml noilly pratt + 150ml white wine + water just to cover
• Large pinch of chopped dill, tarragon, chervil
• Fresh microplaned lemon zest
• 4 small gem lettuce ( separated into shells
• 4 Wedges of lemon to serve with the crab
• 2 egg yolks
• 10g dijon mustard
• 15g white wine vinegar
• 8g lemon juice
• 4g salt
• 10 turns of freshly milled black pepper
• 400ml vegetable oil
• 15ml water add only if the mayonnaise gets too thick