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Crab salad with grapefruit

Crab salad with grapefruit

Crab salad with grapefruit

  • Starter
  • easy
  • 6
  • 30 minutes, plus cooling time for the shallots and dressing

PT30M

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1
Begin by preparing the crab base. Place the shallots in a saucepan over a low heat and add just enough rice wine vinegar to submerge
  • 50g of finely chopped shallot
  • rice wine vinegar
2
Cook over a low heat until all of the vinegar has been absorbed, then remove from the heat and allow to cool to room temperature. Add the cooled shallots and remaining ingredients to a separate bowl, mix to combine and set aside until ready to serve
  • 100g of golden beetroot, diced
  • 10g of baby radish, finely diced
  • 10g of chives, fine chopped
  • 35g of apple, finely chopped, not peeled
  • 25g of whipping cream
  • flaky sea salt
  • black pepper
3
Meanwhile, pick through the crab meat to ensure it does not contain any pieces of cartilage or shell. Combine the remaining ingredients with the meat, season well with salt and pepper to taste and set aside in the fridge until ready to serve
  • 2 tbsp of olive oil
  • zest of 1 lime
  • zest of 1 lime
  • juice of 1 lime
  • 500g of crab meat, white and hand picked
4
For the red wine dressing, add the red wine and red wine vinegar to a saucepan and reduce to achieve a thick syrup. Allow to cool, weigh the syrup and add double the amount of olive oil to syrup, whisking to combine
  • olive oil
  • 100g of red wine vinegar
  • 100g of red wine
5
To serve, place a ring mould in the middle of each plate. Add 25g of the crab base to each mould, then top with 65g of the crab meat. Garnish with frisée leaves, avocado, grapefruit, pea shoots and radish slices. Dress each plate with the red wine dressing and serve immediately
  • 2 2/3 handfuls of baby radish, thinly sliced
  • 2 2/3 handfuls of pea shoots
  • 1 grapefruit, cut into segments
  • 1 avocado, roughly chopped
  • frisée lettuce

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