Ingredients Jump to Instructions ↓

  1. 2 egg yolks

  2. 1 1/2 tbsp white wine vinegar

  3. 1 tbsp Dijon mustard

  4. 100 ml olive oil

  5. 1 tsp tabasco

  6. 1 tsp brandy squeeze lemon juice salt and black pepper

  7. 75 g white crab meat , picked

  8. 1 tbsp tarragon squeeze lemon juice mixed seasonal salad leaves extra virgin olive oil

  9. 1 avocado , diced

  10. 1 roasted red pepper , cut into 1cm strips

  11. 50 g green beans , blanched

  12. 2 plum tomatoes handful chives

Instructions Jump to Ingredients ↑

  1. Crab and avocado salad Method 1. For the mayonnaise , whisk the egg yolks, vinegar and mustard together until pale and thickened. Gradually whisk in the oil in a thin steady stream, and add Tabasco sauce and brandy to taste. Sharpen with lemon juice and season well with salt and pepper 2. Combine a spoonful of mayonnaise with the crab, and add the tarragon. Season, and add a squeeze of lemon juice.

  2. Set a large 15-20cm metal ring in the centre of a serving plate - this helps fix the finished shape of the salad. Place a few mixed salad leaves in the centre of the ring.

  3. Cover with diced avocado, followed by the red peppers and green beans. Add a dollop of mayonnaise and top with the tomatoes and more salad leaves.

  4. To finish, place a large spoonful of crab meat over the salad, and garnish with whole or snipped chives. Remove the metal ring and serve. Keep any extra mayonnaise in the fridge - it'll keep for 2-3 days when stored in a lidded jam jar.


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