Trish Deseine

Pinces de tourteaux mayonnaise

Crab’s claws with saffron mayonnaise

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Preparation info
  • For

    6

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Crab’s claws, like the prawns and winkles, come ready prepared from Gerald’s fishmonger. Thrown simply into a beautiful feuille de chou dish, (again found during his years in London) Gerald likes to serve them with a home-made mayonnaise flavoured with a pinch of saffron.

Ingredients

  • 12 crab claws (defrosted or fresh)
  • Salt
  • A large jar of good-quality shop-bought mayonnaise

Method

Bring a large saucepan of lightly salted water to the boil.

Plunge the crab claws into the water and simmer for 15 minutes. Leave them to cool before cracking open with nutcrackers and serving with saffron-flavoured mayonnaise.