Crab and avocado with rocket salad Ideal for unexpected guests
SINCE the beginning of my catering career my favourite food to cook has been fish, especially shellfish, simply because there’s so much you can do with it. This crab recipe is a quick and tasty dish if you’re caught on the hop with last-minute visitors or late home from work (which I am frequently – just ask my wife).
1 packet of fresh crab meat
1 packet of rocket salad
Put the crabmeat on a flat baking tray then go through it with your fingers, removing any pieces of shell or cartilage. Place the meat in the fridge until needed.
Chop the chives finely and peel and chop the shallots finely. Peel the spring onions, then chop them thinly at an angle. Chop the dill roughly.
Score and core the plum tomatoes. Put into boiling salted water for about 10-15
seconds, then put in a bowl of ice-cold water. When cold, take out the tomatoes, peel them and then cut into quarters. Deseed them then place on paper towels to dry. Slice evenly.
Pick, wash and dry the rocket salad. Put the crab in a bowl, then add the shallots, dill, chives, spring onion, a little onion and some lemon juice, and gently season. Peel and slice the avocado thinly.
Place the crab on a plate, and the rocket salad over and around. Put some avocado on top, then drizzle balsamic glaze around it.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com