Since the very beginning of my catering career – which goes back longer than I care to remember – my favourite food to cook is fish, especially shellfish. I love it because you can do so much with it. This crab dish is a very quick and tasty dish if you are caught on the hop with last minute visitors or late home from work (which I am frequently, you only have to ask my wife).
Crab and avocado, rocket salad with a balsamic glaze
Serves 4
1 pkt fresh crab meat
1 pkt rocket salad
2 avocados
10ml vinaigrette
2 plum tomatoes
4 tbsp balsamic glaze
1 bunch chives
2 shallots
½ spring onions
2 lemons juiced
1/3 pkt dill
Method
Put the crabmeat on a flat baking tray. Go through the crab with your fingers tips, taking out any shell or cartilidge, leaving you with the nice soft meat.
Pop into the fridge until needed.
Chop the chives finely, peel and chop the shallots finely, peel the outside of the spring onions, then chop thinly at an angle, roughlt chop the dill.
Score and core the plum tomatoes. Put into boiling salted water for about 10-15 seconds, then transfer into a bowl of iced cold water. when cold, take out, peel then cut the tomato into quarter, de-seed then place onto paper towel to dry. slice into even sliced pieces.
Pick, wash and dry the rocket salad. put the crab into a bowl, add shallots, dill, chives, spring onion, little onion and some lemon juice, and gently season.
Peel and slice the avocado and slice thinly.
Place the crab onto a plate, rocket over and around.
Put some avocado on top, then drizzle balsamic glaze around
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