Ingredients - (Serves 2)
70g crab meat*
2 tablespoon shallots, finely chopped
¼ teaspoon lime zest
1 teaspoon lime juice
1 teaspoon grapefruit juice
1 ruby grapefruit, peeled, segmented, reserve juice
1 bunch asparagus, blanched
1 baby cucumber/continental, peeled
Sea salt & cracked black pepper
Micro herbs
Avocado Puree
½ avocado
1 teaspoon grapeseed oil
1 teaspoon lime juice
Method
- In a bowl combine, crab, shallots, lime zest, lime and grapefruit juice, stir to combine and season with salt and pepper, cover and chill in the fridge until ready to serve.
- For the avocado puree, place all ingredients in a food processor and blitz until smooth spoon into a piping bag or squeeze bottle.
- Prepare each salad ingredients by blanching asparagus in boiling water for 1-2 minutes (pending thickness), remove and run under cold water, then cut the spears on an angle so they are 3 inches long. Segment the grapefruit by removing the skin and white pith, then using a small knife cut between the membranes to remove the segments of grapefruit. Peel the cucumber by using a vegetable peeler, then roll up the cucumber rolls.
To Serve
On 2 serving plates arrange 3 spoonfuls of crab meat in a line, spaced apart, just off centre across each plate. Place 3 rolls of cucumber together on either side of the centre section of crab meat. Arrange 5 asparagus spears around the salad and pipe 4 dollops of avocado puree at each end and 1 each side of the salad. Place 3 small sections of grapefruit on the salad around the middle and garnish with micro herbs and serve.
Chef's Notes
*Pre-prepared crabmeat can be found at most supermarkets and fish markets.
