Crab Salad with Tomato Aioli

Ingredients:

For Aioli:

1 whole egg
2 egg yolks
1 1/2 cups olive oil
1 teaspoon garlic, chopped
juice of 1/2 lemon
2 tablespoons 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 tablespoons rendered bacon
1 heaping tablespoon chopped basil
1 heaping tablespoon chopped mint
juice of 1 lemon
3 tablespoons extra virgin olive oil
4 bunches mache

Preparation:

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 puréed 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.


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