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Baltic crab salad

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For the dressing

  • 1 free-range egg
  • 125ml/4┬Żoz extra virgin olive oil
  • 1 lemon, juice only
  • 75g/3oz fresh brown crabmeat

For the salad

  • 400g/14oz fresh white crabmeat
  • 1 tbsp finely chopped fresh chervil
  • 1 tbsp finely chopped fresh dill
  • 1 dill cucumber, finely chopped
  • 1 tsp baby capers, rinsed and drained
  • 2 tbsp celery, finely sliced
  • 200g/7oz cooked crayfish tails, peeled
  • 4 fresh chervil sprigs
  • 2 duck eggs, soft boiled