Crab salad with avocado cream

servings 4
45 minutes

Ingredients

Crab salad

  • 4 crabs, live
  • 2 carrots, finely sliced
  • 2 turnips, finely diced
  • 3 tbsp of crème fraîche
  • 2 tbsp of lemon juice
  • 2 tbsp of mint, finely chopped
  • 2 tbsp of tarragon, finely chopped
  • salt
  • pepper

Avocado cream

  • 2 avocados, large
  • 2 tbsp of crème fraîche
  • 2 lemons, juiced
  • salt
  • pepper

Lemongrass vinaigrette

  • 1 lemon grass stalk, heart only
  • 125ml of olive oil
  • 1 lemon, zest and juice
  • 2 tbsp of rice wine vinegar
  • 1 tbsp of chilli sauce
  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • salt
  • pepper

To plate

  • 4 tomatoes, quartered
  • 2 pink grapefruit, segmented
  • 1 handful of mint leaves
  • 4 sprigs of chervil
  • 1 handful of watercress, sprigs only

Method

1
For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle
  • 1 lemon grass stalk, heart only
  • 125ml of olive oil
2
Remove from the heat and allow to infuse for 30minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass
3
For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth
  • 2 avocados, large
  • 2 tbsp of crème fraîche
  • 1 lemon, juiced
4
Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside
  • 1 lemon, zest and juice
  • 2 tbsp of rice wine vinegar
  • 1 tbsp of chilli sauce
  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • salt
  • pepper
5
Season well and pour the remaining lemon juice on top. Chill until ready to serve
  • salt
  • pepper
  • 1 lemon, juiced
6
To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes
  • 2 carrots, finely sliced
  • 2 turnips, finely diced
7
Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes
  • 4 crabs, live
8
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
  • 3 tbsp of crème fraîche
  • 2 tbsp of lemon juice
  • 2 tbsp of mint
  • 2 tbsp of tarragon
  • salt
  • pepper
9
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
  • 4 tomatoes, quartered
  • 2 pink grapefruit, segmented
  • 1 handful of mint leaves
  • 4 sprigs of chervil
  • 1 handful of watercress, sprigs only