Crab Salad
		4 servings
Amount	Measure	Ingredient
1	ea.	Egg yolk
4	teaspoon	Dijon mustard
1/2	cup	Vegetable oil
1	teaspoon	Lemon juice
	to taste	Salt and white pepper
1/2	teaspoon	Fresh mint, chiffonade
2	Tablespoons	Tomato, concasse
1/2	teaspoon	Chives, minced
1/4	teaspoon	Thyme, minced
2	Tablespoons	Cucumber, small diced
2	Tablespoons	Papaya, small diced
1/4	teaspoon	Orange zest
1/2	ounce	Grape seed oil
4	ounces	Crabmeat, cooked, shredded
Mayonnaise: Combine egg yolk, salt and 1 teas. mustard in stainless steel  bowl and whisk. Slowly add oil while whisking until thick. Add lemon juice and pepper. Set aside.  Combine all ingredients with the mayonnaise and refrigerate until ready to use.