Crab Dish

Crab Dish

Crab wrapped in smoked salmon with razor clam Vinaigrette

Serves 4

Ingredients:

 6 razor clams

White wine

¼ cup brown crab meat

1 ¾ cups white crab meat

1 Tbsp lemon juice

1 Tbsp lime juice

1 hard boiled egg

1 ripe avocado

2 sticks fresh stiff celery

2 tsp copped dill

Salt and pepper

4, 6 and ½ inch by 2 and ½ inch thin slices of smoked salmon

Vinaigrette

1 Tbsp chopped shallots

1 tsp lime and lemon zest

½ cup sunflower oil

Clams from above

¼ Avocado

Method:

Place the clams on a tray and add the wine, cover with foil and bake in the oven for 5 minutes at 180 ̊c. remove from the oven and remove the clam meat and slice up,  keep too one side.

In a bowl add the 2 crab meats, lemon and lime juice, chopped egg, ¾ of the avocado chopped, dill, celery and season with the salt and pepper.

Line a round mould, (my pipes) with the sheet of smoked salmon, spoon the mix of crab into this and remove mould without closing the top. You will be able to see the crab meat.

In a small bowl place the shallots and the lime and lemon juice and slowly whisk in the sunflower oil, season with salt and pepper and then add the sliced clams and the last of the avocado.

Serving:

Large white plate, places the salmon and crab parcel in the middle and spoon the vinaigrette around the outside. Finish with a drizzle of dill and lemongrass oil

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