STARS OF THE SHOW

CRAB PLATTER WITH SHISO AIOLI

SERVES 6

3 cooked whole crabs, about
1-1.25kg each

FOR THE SHISO AIOLI

2 egg yolks
2 tsp Dijon mustard
2 garlic cloves, crushed
Juice of ½ lemon
350ml groundnut oil
6 shiso leaves, finely chopped

FOR THE TARRAGON AND LEMON DRESSING

15g tarragon, leaves only
25g spinach leaves
Juice and grated zest of ½ lemon
2 tsp Dijon mustard
150g crème fraîche
4 tbsp olive oil

FOR THE CHILLI AND DILL DRESSING

Juice of 2 limes
2 tbsp sriracha, or other hot chilli sauce
1 tbsp honey
1 garlic clove, crushed
2 tbsp groundnut oil
2 tbsp water
20g dill, chopped
Lemon wedges and herb sprigs, to serve

■ To make the aioli, place the egg yolks, mustard and garlic in the bowl of a small blender. Whisk in the lemon juice. With the motor still running, slowly add the oil, a little at a time, until you have a mayonnaise consistency. Fold through the chopped shiso then season to taste.

■ For the tarragon and lemon dressing, blend everything together. Season with salt and pepper.

■ To make the chilli and dill dressing, mix all the ingredients together