CRAB ON AVOCADO WITH CORIANDER-INFUSED OLIVE OIL AND HERB SALAD
Crab has a sweet, intense, succulent flavour and goes brilliantly with coriander and avocado. Prepare the oil a day ahead and keep it in the fridge for a more intense flavour.
NUTRITION FACTS
(per serving) Calories 244 | Total Fat 13g | Sat Fat 2g | Carbs 9g | Fibre 5g | Protein 22g
Serves 2 200g (7oz) white crabmeat 2 tbsp full-fat creme fraiche 1 tsp cayenne pepper 1 tbsp coriander, roughly chopped 1 ripe medium avocado Juice of 1 lime Salt and freshly ground pepper, to taste For the coriander-infused olive oil 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 150ml (5¼fl oz) virgin olive oil ½ tsp turmeric Small bunch of coriander leaves, washed
For the herb salad Large handful of flat-leaf parsley, leaves only Large handful of tarragon Large handful of chervil 1 tbsp capers in brine, rinsed and drained 1 shallot, thinly sliced 2 tbsp extra-virgin olive oil, plus extra to serve 1 tbsp red wine vinegar For the infused oil, lightly crush the coriander, cumin and fennel seeds in a pestle and mortar then toast them in a heavybased pan on a medium heat for 2-3 minutes. Add the olive oil and turmeric and cook over a very low heat for 30 minutes.
Meanwhile, blanch the coriander leaves for 1 minute, then refresh in a colander set in iced water. Drain.
Remove the oil from the heat, allow to cool for 10 minutes, then strain through a sieve into a bowl. Add the drained coriander and blitz thoroughly with a hand blender. Refrigerate until ready to use.
In a bowl mix the crab, creme fraiche, cayenne pepper and chopped coriander with plenty of salt and pepper. Peel the avocado, cut it in half and remove the stone. Mash with the lime juice. Season then chill in the fridge for at least 30 minutes.
To make the salad, mix the herbs, capers and shallot in a bowl. Add the olive oil to the red wine vinegar in a small dish and pour over the salad.
Place a 9cm (3½in) ring mould on each plate and spoon half the avocado into each one. Smooth the surface then top with the crabmeat.
Remove the moulds, drizzle the coriander oil around and serve immediately with the herb salad and an extra glug of olive oil.