The delicate and sweet flavours of crab pairs well with strong, citric ingredients. This recipe uses crab meat marinated with chopped coriander, tomato concass, lemon and lime juice, highlighting refreshing flavours that are perfect for the warm weather. A thin layer of avocado adds a touch of richness and the dish is finished off with ajo blanco, a traditional chilled soup from Spain sometimes likened to a white gazpacho.
Ingredients
1 avocado
200g crab meat
1 tomato
1 shallot
Half a handful of fresh coriander
1 lime
1 lemon
2 bread rolls
30g unsalted almonds, skin removed
3-4 garlic cloves
100ml whole milk
75ml olive oil
Directions
Firstly bring a pan of water to the boil. Gently lower in the crab and simmer for 15 mins per kg, remove from the pan and then cool it down with some ice water. To prepare the crab, lay it on its back and using a clean towel and a small hammer crack the shell of the crab and claws and carefully take out all the meat. Be sure to discard the grey feathery gills on the underside these are called dead mens fingers and should not be eaten. Marinate the crab meat with chopped coriander, tomato concass, lemon and lime juice and a little salt.
Next, thinly slice an avocado, making layers on non-stick paper or cling wrap and place the marinated crab meat on top. To create the parcels, lift up the edges of the paper or cling and gently roll the parcel making a cylinder.
For the ajo blanco, in a blender mix together almonds (skin removed), olive oil, bread, water and a little vinegar and blend it until it makes a chilled soup.
Pour the ajo blanco into a deep plate and place the avocado roll in the middle. Finish with herbs, beetroot cubes and a dash of extra virgin olive oil.
