Crabe tiède avec mayonnaise à l’estragon from French Brasserie Cookbook by Daniel Galmiche

Ingredients

• 100 g/3½ oz cooked crab meat
• 1 recipe quantity French Vinaigrette made with coarse mustard instead of Dijon mustard.
• seasonal mixed leaves, to serve
• 4 tbsp mayonnaise
• 1 small handful of tarragon, chopped
• 3–4 drops of chilli sauce
• sea salt and freshly ground black pepper
• 1 avocado, peeled, pitted and sliced, to serve