Charred open sandwich with fresh white crabmeat, diced tomato and a luxurious mayonnaise
Using a bread knife the ciabatta into 12 slices, rub lightly with olive oil and set aside.
Pick through the crab meat to make sure there are no pieces of shell.
Using a tomato peeler, de-skin the tomato then, cut into quarters and take out the seeds. Cut each quarter onto long strips and then, into small dice.
To make the mayonnaise:
Soak the saffron threads in a tablespoon of lukewarm water for 20 minutes.
Juice half the lemon.
Separate the eggs, reserving the yolks. Place the yolks in a bowl, together with the lemon juice and Maille Dijon mustard. Whisk together.
Gradually, start drizzling the sunflower oil, making sure that you are whisking all the time. The mixture will gradually thicken. Finish by whisking in the 20 ml of olive oil and saffron water. Season with salt and add more lemon juice to taste.
Heat a grill pan to a medium heat. Grill the Ciabatta slices until nicely charred. Once done, rub with a little garlic and place neatly on a plate. Top with the reserved crabmeat, followed by the diced tomato. Finally, fill a small ramekin with the saffron mayonnaise and serve.
«You can use a 50/50 mix of white and dark crab meat for a richer flavour»