Ingredients:
For Aioli
1 whole egg
2 egg yolks
1-1/2 cups Olive Oil
1 tsp. garlic, chopped
juice of ½ lemon
2 tbsp. crushed canned tomatoes
1 tomato, roughly chopped
1.2 cup water
Salt and pepper
For Crab:
2 pounds crab
3/4 cup fresh peas
2 tbsp. rendered bacon
1 heaping tbsp. chopped basil
1 heaping tbsp. chopped mint
Juice of 1 lemon
3 tbsp. extra virgin olive oil
4 bunches mache
Procedure:
First, make the aioli. In a blender, mix the eggs, garlic, lemon juice and tomato product. Slowly add the olive oil in a steady stream. Finish the sauce with the water and season with salt and pepper. The sauce should be completely pureed and silky smooth. Pour the sauce onto two plates and reserve.
In a bowl, mix the crab, peas, bacon, basil, mint, lemon juice and olive oil. Be careful not to over mix and break up the crab meat. Place the crab salad on the aioli on the plates, garnish with mache.
