Crab buns

Ingredients

For the crab mayonnaise 

• 1 free-range egg yolk
• 1 small garlic clove, crushed
• 1 tsp Dijon mustard
• 75ml groundnut oil
• Juice ½ lemon
• 200g white crabmeat and 100g brown crabmeat (from larger supermarkets or fishmongers or see our how-to video below)

For the pickle

• 100ml white wine vinegar
• 75g caster sugar
• ½ tsp fine sea salt
• 1 shallot, very thinly sliced
• 1 red chilli, deseeded, thinly sliced
• 1 carrot, cut into long matchsticks
• 50g radishes, thinly sliced
• 50g samphire (available from June in supermarkets), washed, any tough bits discarded

To serve

• 4 large crusty buns
• Unsalted butter, softened
• 40g fresh coriander leaves