King crab salad

RECIPE BY TIM BOURKE FROM SOUTHERN OCEAN LODGE, KANGAROO ISLAND

SERVES 6

1 live king crab or 300 g (10½ oz) fresh crabmeat

1 ruby grapefruit

4 mint sprigs, picked

50 ml (1½ fl oz) olive oil

1 avocado, flesh removed and chopped

½ French shallot, finely chopped

1 long red chilli, seeded and finely chopped

mini lettuce mix or sprouts, to garnish

baby coriander, to garnish

If you are starting with fresh crab — put the crab in the freezer for about an hour until it is unconscious. Remove the top shell by lifting the flap on the underside. Remove the gills (the spongey grey fingers) and any muck by rinsing very lightly and quickly under running water.

Using a cleaver, cut the crab into four pieces and, using the back of a cleaver or knife, gently crack open the claws. Steam for 5–10 minutes, depending upon the size of the crab, until the crabmeat is just cooked.

Once the crab has cooled, remove the crabmeat. Segment the grapefruit, reserving the juice. Finely chop the mint. Combine 300 g of crabmeat with the mint, olive oil and some of the grapefruit juice to taste. Season with sea salt.

Mix the avocado with the shallot and chilli, a drizzle of olive oil and sea salt. Using an egg ring (to help give that lovely, formal tower shape) place one-sixth of the avocado mix into the ring, top with one-sixth of the crab mix, two grapefruit segments then remove ring and garnish with mini lettuce leaves and baby coriander. Repeat with remaining ingredients.