I usually make this recipe quite a lot in summer since it is a nice light, meal but I had a few avocado’s left from my fruit and veg box I got from Fruitman Sam so I thought I’d whip this up and it is still just as nice and delicious in winter.
It is pretty easy to make and tastes sensational. The hit of wasabi adds a nice tang but doesn’t overpower the dish. The creamy avocado complements the crab perfectly.
I found this recipe in the November 2007 issue of Delicious magazine but it is from Nigella Lawson’s Nigella Express. The recipe says serves 4 as a starter but I think it can serve 2 as a main, depending on how hungry you are.
Crab and avocado salad with Japanese dressing (serves 2)
2Tbs mirin
½ tsp wasabi paste
1Tb rice vinegar
few drops sesame oil
1 long red chilli, finely chopped
200g fresh crabmeat (I use a pack of Phillips crabmeat, near the smoked salmon section in Coles)
1 tsp lime juice, plus extra to drizzle
2 handfuls rocket
1 ripe avocado
1. In a bowl that will take the crab later, whisk together mirin, wasabi, rice vinegar, sesame oil and ½ tsp sea salt
2. Remove about 4 teaspoons to another big bowl large enough for the rocket.
3. To the first more generous amount of dressing, add chilli, then crabmeat and mix thoroughly.
4. To the small amount of dressing add lime juice and rocket and toss well to mix, before arranging on serving plates.
5. Spoon half the crab mixture into a 1/3 cup mould, squishing down to get it all in. Unmould in the centre of a salad lined plate. Repeat with remaining crab and another plate.
6. Using a teaspoon, scoop out curls of avocado and dot them around the salad. Spritz with a little lime juice and serve.
