The witlof leaf is used here as a mini-bowl, leaving your other hand free for a cocktail or glass of bubbles.




Skill level

Average: 3.7 (5 votes)


  • 2 green witlof
  • 150 g crab meat
  • ½ firm avocado, finely diced
  • juice 1 lime
  • 3 tsp extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 50 g salmon roe
  • 1 tbsp snipped chives
  • chive flowers, for garnish 
  • extra, lime wedges, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Gently pull apart the leaves from the witlof and trim the ends. Wash and dry them, arrange on a serving platter.

Place the crab meat, avocado, lime juice, oil, salt and pepper in a small mixing bowl, toss gently.

Place a heaped teaspoon of the crab mixture in each witlof leaf and top with a little salmon roe, chives and chive flowers. Serve with extra wedges of lime.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.