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Avocado and crab dome salad recipe

Created by Warren Mendes

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Cuisine: Modern Australian
Serves 8 as an entrée

Ingredients

Crab mixture
500g crab meat
Lime juice to taste (about 1 lime)
3 red chillis (medium size), deseeded, finely chopped
1 bunch coriander, finely chopped
Salt and pepper, to taste
2 tbsp mayonnaise

3 avocados, thinly sliced lengthways
About 50g salmon roe
Chives, to garnish

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Preparation

In a bowl, combine all the crab mixture ingredients and season to taste. (The mayonnaise is only meant to bring the mixture together, not to add any taste, so don’t use too much.)

Line 8 round ramekins with cling film (this makes it easier to remove from the mould when plating). Line the avocado strips around the ramekin so you form an outer layer and spoon in the crab mix.

Press down and chill in the fridge for at least an hour.

Once ready to serve, carefully remove from moulds. Use the cling film to encourage the mixture out (you don’t want to ruin the shape and pattern of the avocado). Place in the middle of a large plate. Top with teaspoon of salmon roe and then two chive sprigs in a cross shape.

If you enjoyed this Avocado and crab dome salad recipe then browse more Modern Australian recipes, salad recipes, seafood recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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