Crab Salad with Avocado and Croutons
Fresh crab is back in season. And with summer fast approaching (allegedly!), this light, fresh dish makes the most of your seasonal garden produce.
Easy to prepare and a real treat to the eye, this salad is the perfect for a light lunch or impressing dinner party guests.
We can highly recommend Curgurrell Farm Shop and Wing of St Mawes for fresh Cornish crab!
200g White crab meat
Zest and juice of a lime
2 tbsp. olive oil
1 shallot (finely diced)
50g golden beetroot (diced)
2-3 radishes (diced)
½ eating apple (diced)
Tbsp. whipping cream
Salt and pepper
Tsp wholegrain mustard
Tsp white wine vinegar
100ml olive oil
To make the crab base put the shallots in a pan, just cover with cider vinegar and cook until the vinegar is absorbed
When the shallots are cool mix with the other ingredients and set aside
To make the crab mix check the crab for any shell and then mix with the other ingredients and season. Set to one side
To make the dressing mix the mustard, honey and vinegar then gradually mix in the oil until a fairly thick consistency is achieved
To plate up split the base in the centre of 2-3 plates. Top with the crab and garnish with the avocado, radish, lettuce, crotons and pea shoots then finish with the dressing