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Delicious, light and tasty, this seafood crab salad recipe by our senior development chef Andy Howe is a winner!crab

Serves: 4
Cooking time:30 minutes


For the crab:

  • 100g Orkney white crab meat
  • 10g mayonnaise
  • 5g Roquito® brine
  • 2g red chilli, very finely diced
  • 1g chervil, very finely chopped

For the avocado: 

  • 1 avocado half, de-seeded and diced ½ cm square
  • ½ tomato, deseeded and diced ½ cm square
  • 1g fresh coriander, very finely shredded
  • ¼ Lime juiced and zested

For the Dressing:

  • ½ red pepper
  • 2 plum tomatoes
  • 10ml tabasco sauce
  • 50ml olive oil
  • 10 ml water
  • ½ clove garlic
  • ¼ red chilli
  • ½ red onion
  • 2g Royal Beluga caviar (or whatever is in your budget)


  1. Combine the crab ingredients and reason to taste, set aside in the fridge until needed
  2. Combine the avocado salad ingredients and leave in the fridge until needed
  3. For the dressing, place the pepper, tomatoes, onion, garlic and chilli into a small oven proof pan and roast until the skin of the pepper and tomato starts to char a little, remove from the oven and place on the hob at a low temperature for 3-5 minutes or until the pepper and tomatoes are cooked
  4. Place the ingredients into a blender and blitz until smooth, pass the sauce through a fine sieve and place into the fridge until needed
  5. To serve, place the avocado into a square mould and then the avocado on top, then dress the plate with the sauce and caviar and place the crab shell on top to finish