Crab salad with avocado cream

PT45M

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Ingredients

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Imperial

Crab salad

Avocado cream

Lemongrass vinaigrette

To plate

1
For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle
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
4
Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside
5
Season well and pour the remaining lemon juice on top. Chill until ready to serve
6
To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes
7
Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes
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
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
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