Crab bourride with aioli

Instructions

1. For the aioli, place the garlic, egg yolks, vinegar and a large pinch of salt in the small bowl of a food processor and blend for 2-3 minutes or until very smooth and pale. With the motor running, gradually pour in the canola oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice and more salt if needed. Set aside.
2. Remove the crab head, rinse the inside, then cut into quarters and lightly crack the leg and claw shells.
3. Heat the oil in a large saucepan or deep frying pan with a lid over medium heat. Add the onion, leek and a good pinch of salt and cook, stirring often, for 5 minutes or until softened but not coloured.
4. Increase the heat to high, add the crab pieces and cook until both sides are lightly coloured. Remove the crab and set aside, then add the wine and simmer until reduced by two thirds. Add the fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes or until just tender.
5. Reduce the heat to low, add the crab, then cook gently for 6 - 8 minutes or until the crab is justcooked.
6. Remove the pan from the heat and use a slotted spoon to remove the crab and vegetables and divide them between serving bowls.
7. Place half the aïoli in a medium bowl, then whisk in the egg yolk, followed by 250 ml (1 cup) of the hot broth. Once smooth, whisk the aioli mixture back into the broth. Return the pan to very low heat and cook, stirring, without boiling, for 3 - 5 minutes or until slightly thickened. Taste and adjust the seasoning if necessary. Stir in the parsley and the extra splash of wine, then ladle the hot broth over the crab in the bowls. Serve immediately with the sliced baguette and the remaining aioli on the side.