Make the mayonnaise. In a small bowl beat the egg yolk until thick with a little salt, pepper, the mustard, and half the vinegar. Add the oil, drop by drop, whisking constantly until the mixture thickens. Once the mixture is thick, pour the remaining oil from a jug in a very slow stream, whisking constantly. Stir in the rest of the vinegar.
Place the crab in a food processor and purÄe until fairly smooth. Stir the crab into the mayonnaise and taste for seasoning. Chill until ready to serve.
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1/4 lb fresh crab
1/2 cup olive oil
2 tbsp white wine vinegar
2 tbsp Dijon mustard
1 egg yolk
salt, pepper
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10
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Serve with hot or cold grilled fish. This sauce works great for a buffet accompanied by hard-boiled quail╒s eggs.
