Stuffed leeks with tarragon mayonnaise
Crab with a twist, straight off the barbecue. This dish stands out not just on flavour, but on looks too. Healthy, full of flavour and excellent for a summer party.
Ingredients
For the burnt leeks
- Leeks
- g Crab claw meat
- tbsp Tomato, skinned, deseeded and chopped
- Lemon juice
- Salt
For the tarragon mayonnaise
- Egg yolk
- tsp White wine vinegar
- tsp Dijon mustard
- Tarragon, fresh, from a supermarket pot
- ml Rapeseed oil
- Salt and lemon
Instructions
Burnt leeks
Cook the leeks straight on the coals of the barbecue for about 15 minutes, or until they are tender all the way through (the outside will be burnt). Leave to cool.
Open the leeks up by slitting them from top to bottom. Take out the innermost layers and roughly chop them.
Mix the crabmeat, tomato and roughly chopped leek together. Season to taste with lemon and salt.
Tarragon mayonnaise
Put the egg yolk, vinegar, tarragon and mustard in a bowl.
Blitz with a stick blender, adding the oil in a thin, steady stream. Season to taste with lemon juice and salt.
Stir a little of the tarragon mayonnaise into the crab mixture.
Fill the leeks with the mixture. Top with tarragon mayonnaise and tarragon leaves.
For the burnt leeks
For the tarragon mayonnaise
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