140g (5 ounces) fresh crab meat, (drain excess liquid)
¼ cup shallots, (scallions) finely sliced
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chili, finely diced
2 teaspoons thickened cream
Sea salt & cracked pepper
Wasabi Avocado Puree
1 teaspoon wasabi*
½ continental (English) cucumber, thin slices
½ avocado, thinly sliced
4 radishes, thinly sliced
Micro herbs & snow pea tendrils
- In a bowl combine, crab meat (squeeze out all moisture), shallots (scallions), lemon zest, lemon juice, chili, and cream, stir to combine. Season to taste with salt and pepper and place in the fridge to chill.
- For the wasabi avocado, place avocado and wasabi in a food processor and blitz until smooth.
- Prepare all garnish ingredients ready for plating.
Arrange cucumber slices in the center of each plate in a circular pattern, slightly overlapping. Place 2 stack rings (2 inch diameter, 3 inch high) on top of the cucumber. Make sure it is sitting with the cucumber slices showing on the outside edge. Divide and spoon the crab meat into the base and press down gently, then lay radish slices over the top and avocado slices. Press down gently and carefully remove the ring. Pipe or spoon avocado puree on top and garnish with micro herbs and serve.
*You can add more wasabi if desired.