If you've never tried Blue Crab, this is the recipe to do so. Something fresh, zesty and interesting works perfectly as a starter or main. Impress your dinner guests with this elegant Blue Crab salad paired with homemade aioli. Suggested Pairing: Fat Bastard Chardonnay
Category
- Salads
- Seafood
Cooking Methods
- Frying
Ingredients
1/4 red cabbage, finely chopped
500 g Food Lovers Blue crab
100 g cake flour
1 liter sunflower oil, for frying
1 grapefruit cut into wedges
10 kumquats, halved
50 g baby salad leaves
1 avocado, peeled and sliced
AIOLI
4 cloves peeled Garlic
A pinch of salt
1 egg yolk
1/2 cup sunflower oil
1 cup olive oil
Lemon juice
Mustard
500 g Food Lovers Blue crab
100 g cake flour
1 liter sunflower oil, for frying
1 grapefruit cut into wedges
10 kumquats, halved
50 g baby salad leaves
1 avocado, peeled and sliced
AIOLI
4 cloves peeled Garlic
A pinch of salt
1 egg yolk
1/2 cup sunflower oil
1 cup olive oil
Lemon juice
Mustard
Directions
Heat the oil in a medium sized pot.
Lightly dust the thawed crab in flour, shaking off and excess.
Fry for a minute or until the crab shell changes colour to bright orange.
Remove and drain on paper towel.
Season with salt and pepper and set aside
In a food processor; blend together the egg yolk, garlic and salt.
Keep the blender running, and slowly add the oils until the consistency is thick.
Stir in a squeeze of lemon juice and some mustard powder and season to taste.
Mix together the shredded cabbage and baby salad leaves, place onto a large platter.
Top with crab, kumquats, grapefruit and avocado.
Serve with the aioli.
Lightly dust the thawed crab in flour, shaking off and excess.
Fry for a minute or until the crab shell changes colour to bright orange.
Remove and drain on paper towel.
Season with salt and pepper and set aside
In a food processor; blend together the egg yolk, garlic and salt.
Keep the blender running, and slowly add the oils until the consistency is thick.
Stir in a squeeze of lemon juice and some mustard powder and season to taste.
Mix together the shredded cabbage and baby salad leaves, place onto a large platter.
Top with crab, kumquats, grapefruit and avocado.
Serve with the aioli.
