Crab Salad

  • Serves 4
  • 200g fresh white crab meat
  • 4 small handful of baby rocket leaves
  • Ceviche
  • 12 large cooked prawns (sliced)
  • 1/2 mango diced
  • 1 lemon segments sliced (flesh only)
  • 1 lime segments sliced (flesh only)
  • 1 pink grapefruit segments sliced (flesh only)
  • 1 orange segments sliced (flesh only)
  • 1 red chilli finely sliced
  • 1 small red onion very finely sliced
  • 1/2 avocado diced
  • 1 handful chopped coriander
  • 4 small tomatoes (quartered)
  • Dressing
  • 1 small shallot very finely chopped
  • 1 green chilli finely sliced
  • 4 spring onions finely sliced
  • 5cm cucumber julienned
  • 1 handful of dill finely chopped
  • 100mls white wine vinegar
  • 1-2 tablespoons of caster sugar to taste
  • To create the ceviche mix all the ingredients together
  • Similarly for the dressing mix all the ingredients together
  • Lay the rocket on the plate. Place a small mount of cream in the centre.
  • Orange the fruity ceviche around the sides of the crab and sprinkle the dressing over the top.
  • Garnish with a sprig of coriander