Samphire and Crab Salad



Serves 4

3 dressed crabs
2 medium avocado pears
150g raw celeriac, grated
Juice of two limes
150 ml olive oil
1 red chilli, diced
splash Tobasco sauce
splash lemon juice
splash Worcestershire sauce
3 teaspoons chopped coriander, 4 leaves for garnish
3 teaspoons mayonnaise
2 teaspoons grainy mustard
200g samphire
40g unsalted butter
splash Balsamic vinegar

1) Separate the white and brown crab meat

2) Make a dressing with the olive oil, lime juice, chopped chilli and coriander, season and stir

3) Chop the avocado in 1cm pieces and coat with the dressing

4) Mix the grated celeriac with the mustard and mayonnaise, season to taste

5) To the brown crab meat add a little Worcestershire sauce, splash of Tobasco, some lemon juice, salt and pepper, taste and add a little more if necessary

6) Add a little olive oil to the white meat, remainder of the lemon juice, season and mix together so that it holds its shape

7) Place a lightly oiled mold (8cm pastry ring) in the middle of a plate and firmly fill with alternate layers of brown meat mix, the avocado, the celeriac remoulade, and finally the white crab meat, using a quarter of each mixture

8) Carefully remove the mold and repeat the process, garnish each salad with a coriander leaf, place in a fridge to chill

9) Wash and pick over the samphire, then plunge into boiling water for about 2 minutes, drain and place in cold water to stop it over cooking

10) Place a small saucepan on the heat and melt the butter with a some freshly ground black pepper, drain the samphire and heat it through in the butter

11) Serve the samphire with the crab salads, drizzled with a drop of Balsamic vinegar