Crab salad with avocado cream

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Delicately sweet crab meat is well partnered by a voluptuous avocado cream and a zesty lemongrass vinaigrette in this wonderful crab salad recipe from Andy Waters. Crab is an excellent ingredient to use in seafood starters, to see more options for appetisers featuring crab and more fruits of the sea, check out our entire collection of seafood starter recipes.

First published in 2015




Crab salad

Avocado cream

Lemongrass vinaigrette

To plate


For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle
Remove from the heat and allow to infuse for 30minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass
For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth
Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside
Season well and pour the remaining lemon juice on top. Chill until ready to serve
To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes
Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes
Plunge into cold water for another 5 minutes before removing the flesh. Mix with crème fraîche, lemon juice, chilli and herbs. Season to taste with salt and pepper
Serve onto plates with the marinated vegetables, tomato quarters and pink grapefruit segments. Pour over the avocado cream and garnish with mint leaves, chervil and watercress
First published in 2015

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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