CRAB SALAD WITH WASABI YOGHURT

Method

Starter for 2

  1. First make the cream. Mix together the crème fraiche, wasabi, lime zest and juice, and leave to the side.
  2. Toast sesame seeds in a small pan over a medium heat, leave to the side.
  3. Carefully mix the crab, lemon juice, lemon zest, mint and dill with a good pinch of salt and freshly ground black pepper. Taste and add more seasoning if needed.
  4. To serve put a dollop of the cream mixture on a plate and spread evenly to cover the most of the bottom of the plate, then sprinkle the toasted sesame seeds over. Place a few leaves in the middle, radish slices and beetroot if using, then a spoonful of the crab mixture. Carefully layer up with a few more leaves, crab and decoration. Finish with a carful drizzle of olive oil.

Shopping List

  • 100g fresh white crab meat
  • handful dill, finely chopped
  • handful mint, stalks removed and finely chopped
  • lemon – zest and juice
  • 100ml crème fraiche
  • lime – zest and juice
  • 2 tsp wasabi paste
  • 2 tbsp sesame seeds
  • handful mixed fresh leaves, washed and spun dry
  • olive oil
  • sea salt
  • freshly ground pepper
  • DECORATION
  • candy beetroots – sliced paper thin
  • radish, use different coloured – thinly sliced
  • baby cress
  • chard shoots
  • micro herbs
  • edible flowers