Crab pincho - Inspired by San Sebastián

A delicious recipe for a New Year's Eve dinner party! 

1 egg

½ tablespoon of white wine vinegar or squeezed lemon juice

½ teaspoon of dijon soup

A pinch of salt and freshly ground black pepper

1.5-2 dl cold-pressed mild oil

Beat the egg, mustard and wine. Then, add the oil.  Mix for a few seconds!

Crack the legs of the crab and pick out the crab meat.

Put the meat in a bowl. Mix with some tablespoons of whole egg alioli until the crabmeat is "tied" together.

Serve immediately on small pieces of bread or crostini.

Mons drinking tips: Txakoli, the Basque wine with high acidity, small spicy character and massive citrus fruit or a glass of real champagne.