Salad of dressed crab and avocado with lemon oil

Ingredients (serves four)

Sea salt and white pepper
½ avocado, diced
2 ripe plum tomatoes, concass‚Lemon juice, to taste
1 x 1kg crab, cooked and picked (use all the white meat and ¼ of the brown)
100g mayonnaise
8 chives, finely chopped
Crushed black peppercorns
Lemon oil (see note) and chervil, to garnish

Method

Season the avocado and tomato and mix with a little lemon juice. Using four 75ml x 50ml pastry rings, spread the mixture on the bottom of each ring.

Mix the crab meat with the mayonnaise and chives. Season with salt, pepper and lemon juice. Spoon on top of avocado mixture to fill rings

Drizzle lemon oil around and sprinkle black pepper over it. Garnish with chervil.

Note: For the lemon oil, blitz the zest of three lemons, 3tbs lemon juice, 200ml grapeseed oil, 2tbs olive oil and ½tbs sea salt in a hand blender for two minutes. Refrigerate for two days in an airtight container. Bring to room temperature, then carefully pass through muslin without disturbing the sediment.

Photo © Alan Donaldson