Crab salad with avocado cream

Name: Crab salad with avocado cream
Total time: 45 min
Ingredients: 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; 2 avocados, large; 2 tbsp of crème fraîche; 2 lemons, juiced; salt; pepper; 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; 4 tomatoes, quartered; 2 pink grapefruit, segmented; 1 handful of mint leaves; 4 sprigs of chervil; 1 handful of watercress, sprigs only

by Andy Waters

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Starter
easy
4
45 minutes

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Delicately sweet crab meat is well partnered by a voluptuous avocado cream and a zesty lemongrass vinaigrette in this wonderful crab salad recipe from Andy Waters. Crab is an excellent ingredient to use in seafood starters, to see more options for appetisers featuring crab and more fruits of the sea, check out our entire collection of seafood starter recipes.

First published in 2015

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Ingredients

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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

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Method

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

Remove from the heat and allow to infuse for 30minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass

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

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

Season well and pour the remaining lemon juice on top. Chill until ready to serve

salt
pepper
1 lemon, juiced

To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes

2 carrots, finely sliced
2 turnips, finely diced

Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes

4 crabs, live

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

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

First published in 2015

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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