Crab Salad Recipe with Cucumber - Great British Chefs

Ingredients

• 280g of white crab meat, freshly picked
• 50g of crème fraiche
• 1 lemon, zested
• 1 Granny Smith apple
• lemon verbena cress
• small mint leaves, freshly picked
• sorrel cress
• 1 marigold flower, petals plucked
• salt
• 4 large cucumbers, peeled and cut into small pieces
• 3 1/2 gelatine leaves
• 30g of lemon verbena
• 20g of sugar
• 15ml of apple vinegar
• 25g of dill, picked
• 25g of parsley, picked
• 25g of chervil, picked
• 5g of salt
• 400g of water
• 5g of white wine vinegar
• 2g of flaky sea salt
• 1 egg yolk
• 120ml of rapeseed oil
• 70ml of olive oil