CRAB SALAD WITH AVOCADO CREAM

Ingredients

Crab salad

·         4 crabs, live

·         3 tbsp of crème fraîche

·         2 tbsp of lemon juice

·         2 tbsp of finely chopped mint

·         2 tbsp of finely chopped tarragon

·         2 carrots, finely sliced

·         2 turnips, finely diced

·         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 chilly sauce

·         1 garlic clove, minced

·         1/2 tsp of  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

·         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.

·         Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside.

·         For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth.

·         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.