Crab salad with grapefruit

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


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Crab mix

Crab base

Red wine dressing

  • 100g of red wine
  • 100g of red wine vinegar
  • olive oil

To garnish

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
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
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
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
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
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