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Crab Mayonnaise on Turkish Pide


1 Loaf turkish pide

good olive oil

sea salt

freshly ground black pepper

200g crab meat

1 tbsp capers, finely diced

1/4 red onion, finely diced

4 cornichons, finely diced

small handful tarragon

1 green chilli, seeds removed, finely diced

juice of 1 lemon



crab mayonnaise:

1 tbsp Dijon mustard

3 tbsp fresh mayonnaise

1 tbsp sherry vinegar

2 tbsp cream

juice of 1 lemon

sea salt

freshly ground black pepper



This is a great lunch dish or light starter. It can even be transformed into a canape. It is very refreshing, light and, of course, tasty. I love the tarragon wih the hint of chilli and the freshness of the lemon juice - it all works so well together.



To prepare the pide, preheat grill. Slice the bread on an angle and lay on an oven tray. Drizzle with a little olive oil and season with salt and pepper. Place under the hot grill until lightly golden brown then turn to grill the other side.

Place all crab mayonnaise ingredients in a bowl and whisk to combine. Check the seasoning and adjust if required.

Put the crab meat, capers, red onions, gherkins, tarragon and chilli in a bowl and add just enough mayonnaise to bind the ingredients together. Season with a squeeze of lemon juice, salt and pepper.

To serve, spoon the crab mixture on the toasted pide and garnish with watercress and a drizzle of good olive oil. SERVES 4


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