Crab Cake Sauce

This lovely crab cake sauce is a herby mayonnaise - you can use creme fraiche if you prefer. I like to use it as a dipping sauce - either crab cakes, goujons or with a salmon steak and salad.

Crab Cake Sauce
4 tbspns fresh herbs, eg basil, dill, coriander and parsley
2 tspn lemon juice
grated rind of 1 lemon
4 tbspns mayonnaise or creme fraiche

Dip the herbs into boiling water for about 10 seconds, then refresh (run under cold water)

Drain and put all the ingredients into a blender and process until the herbs are finely chopped.

I would prepare this in advance and allow it to rest in the fridge for about 30 minutes for the flavours to infuse.

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