For Aioli:
1 whole egg
2 egg yolks
1-1/2 cups olive oil
1 teaspoon garlic, chopped
juice of 1/2 lemon
2 tablespoons crushed canned tomatoes
1 tomato, roughly chopped
1/2 cup water
salt and pepper
For Crab:
2 pounds crab
3/4 cup fresh peas
2 tablespoons rendered bacon
1 heaping tablespoon chopped basil
1 heaping tablespoon chopped mint
juice of 1 lemon
3 tablespoons extra virgin olive oil
4 bunches mache
First, make the aioli. In a blender, mix the eggs, garlic, lemon juice and tomato product. Slowly add the olive oil in a steady stream. Finish the sauce with the water and season with salt and pepper. The sauce should be completely puréed and silky smooth. Pour the sauce onto two plates and reserve.
In a bowl, mix the crab, peas, bacon, basil, mint, lemon juice and olive oil. Be careful not to over mix and break up the crab meat. Place the crab salad on the aioli on the plates, garnish with mache.