Crab salad with avocado cream
by Andy Waters

Ingredients

Fish & Shellfish

  • 4 crabs, live

Fruit & Vegetables

  • 2 carrots, finely sliced
  • 2 turnips, finely diced
  • 2 tbsp of lemon juice
  • 2 avocados, large
  • 2 lemons, juiced
  • 1 lemon, zest and juice
  • 1 garlic clove, minced
  • 4 tomatoes, quartered
  • 2 pink grapefruit, segmented

Dairy

  • 3 tbsp of crème fraîche
  • 2 tbsp of crème fraîche

Salad & Fresh Herbs

  • 2 tbsp of mint, finely chopped
  • 2 tbsp of tarragon, finely chopped
  • 1 lemon grass stalk, heart only
  • 1 handful of mint leaves
  • 4 sprigs of chervil
  • 1 handful of watercress, sprigs only

Store Cupboard

  • salt
  • pepper
  • salt
  • pepper
  • 1/2 tsp Dijon mustard
  • salt
  • pepper

Oils & Vinegars

  • 125ml of olive oil
  • 2 tbsp of rice wine vinegar

Spices & Dried Herbs

  • 1 tbsp of chilli sauce
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