Dorset crab mayonnaise, apple salad, melba toast by Stuart Gillies

Ingredients
(serves six)
For the apple salad
100g celeriac
Juice of ½ a lemon
2 Braeburn apples, cored and thinly sliced
Frisée salad
Celery leaves from the middle of the bunch
Wild celery if available
50ml vinaigrette
Salt
For the brown crab mayonnaise (enough for 20)
250g brown crab meat
2tsp English mustard
30ml ketchup
2 slices brown bread
Juice of ½ a lemon
300ml vegetable oil
350g white crab meat

Method
Dice the celeriac and squeeze over a little of the lemon juice. Coat the apple slices with lemon juice. Combine with the frisée and toss the salad in the vinaigrette. Check the seasoning.
Put the crab meat, mustard, ketchup, bread and lemon juice into a blender. Blend just enough to crumb the bread. Slowly add oil to emulsify the mayonnaise. Blend the crab meat with approximately 120g of brown crab mayonnaise. Serve with apple salad and a piece of Melba toast.