Crab Flatbread | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 500 grams type 00 flour (plus more to dust)
• 300 grams water
• 2 grams fast-action dried yeast
• 12 grams fine sea salt
• mild oil (to oil a container)
• 2 egg yolks
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice (plus more to taste)
• 105 millilitres olive oil (any is fine here)
• 105 millilitres vegetable oil
• 1 tablespoon water (if needed)
• sea salt flakes
• type 00 flour (to dust)
• 4 balls of flatbread dough
• small bunch (15g) of chives (finely chopped)
• 2 unwaxed lemons
• extra virgin olive oil
• 100 grams brown crab meat
• 200 grams unsalted butter (softened)
• Finely grated zest and juice of 1 unwaxed lemon
• pinch of cayenne pepper
• 10 grinds of black pepper
• 150 grams white crab meat
• 80 grams lemon mayonnaise