Crab & melon salad

Crab & melon salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

This elegant seafood starter is sure to impress - buy freshly picked crab meat or see our step-by-step guide to preparing a whole crab

Nutrition: per serving
NutrientUnit
kcal436
fat17g
saturates3g
carbs48g
sugars10g
fibre11g
protein17g
salt1.6g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.

  • STEP 2

    Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.

  • STEP 3

    Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.

  • STEP 4

    To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.

RECIPE TIPS
BUYING A CRAB

Whether it’s cooked or live, choose a crab that feels heavy for its size and smells fresh. If it’s alive, make sure it looks fairly active. Crabs are best cooked immediately after killing, so ask your fishmonger to kill the crab, then take it home and cook it as soon as you can. Never buy a dead uncooked crab, as you don’t know when it was killed and it may no longer be safe to eat. 

HOW TO COOK A CRAB

Bring a large pan of well-salted water to the boil. Lower in the crab, simmer for 12 mins per kg, then leave to cool a little in the liquid. Transfer to a tray, place in the fridge and leave to cool completely. 

Goes well with

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