Herbed crab, saffron and chilli mayonnaise with toasted baguette recipe | delicious. magazine

Ingredients

• For the mayonnaise
• 1 red chilli
• 2 large free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp dijon mustard
• 290ml sunflower oil
• Pinch saffron strands, soaked in 1⁄2 tbsp boiling water for 15 minutes
• Small garlic clove, crushed
• 100g brown crabmeat
• Juice ½ lemon (optional)
• For the crab
• 450g white crabmeat
• 3 large handfuls mixed soft fresh herbs such as chives, parsley, basil or coriander, finely chopped
• Lemon wedges to serve
• For the toasted baguette
• 1 sourdough or artisan baguette (see tips)