I tried this recipe for the first time yesterday. The ingreedients really complemented each other and I will definitely make this one again. I tried to pair it with a dry and fruity riesling, a 2015 Pfluger Buntsandstein. The wine is deliciously intense, zesty and with fresh lemon fruit. However the wine didn’t fully compliment the dish. Then I tried to pair it with a 2014 Gruner Veltliner Weinzierlberg. The nose of this wine is floral with a bit of mandarin essences. This complimented the dish well and this may be due to the mandaring essence that went well with the oranges in the dish.
25g fresh mint leaves, minced
300 g olive oil
1 egg yolk
25 g french mustard (Dijon)
1 table spoon whitewine vinegar
5 g salt
1 g freshly ground black pepper.
Mince the mint leaves and mix with olive oil to make the mint oil. In a bowl whisk together the mint oil, egg, egg yolk, mustard, whitewine vinegar and lime into a mayonnaise. Season the mayonnaise with salt and pepper to taste.
10 g mint Mayonnaise
50 g crab meat
10 g plain yoghurt
1 lime, zested and juiced – to taste
1 sandwich roll
Mix the crab meat togheter with the Mint Mayonnaise and yoghurt.
Add a squeeze of lime and some freshly grated lime zest, to taste.
Split the sandwich roll in half. Spread the crab mayonnaise mixture evenly on the open-faced side of the roll. Add a few orange pieces and add some mint leaves.