Recipe: Devon Crab from Scott's Richmond - Recipes

Ingredients

• 240gm picked white crab meat
• 2 medium free range egg yolks
• 2 tsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp English mustard
• ½ tsp table salt
• Ground white pepper
• 2 lemons, juiced
• 100ml extra virgin olive oil
• 200ml rapeseed oil
• ½ small celeriac, peeled
• 1 granny smith apple
• ¼ bunch flat leaf parsley, picked and finely chopped
• ¼ bunch dill, picked and finely chopped