A delicious and zesty seafood dish from est. restaurant in Sydney.


  • 450g shelled blue swimmer crab meat

  • 2 avocados – peeled, sliced

  • 30ml lemon juice

  • 150ml extra virgin olive oil

  • 10 coriander leaves, chopped

  • 1 cucumber – peeled, seeded, diced fine

  • 10 mint leaves – chopped

  • 20 pink grapefruit segments

  • 20 slices heart of palm

  • 30 round slices heart of palm

  • 50ml Vietnamese dipping sauce

  • coriander cress

  • sea salt, black pepper


  • 1.

    Pick over crabmeat to remove all traces of shell and divide into 40g portions.

  • 2.

    Peel avocado, remove stone, and slice across into even slices.

  • 3.

    Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.

  • 4.

    Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.

  • 5.

    Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.

  • 6.

    Decorate with coriander cress and finish with lemon vinaigrette.

  • 7.

    Serve immediately.

  • 8.


This recipe is brought to you by Merivale.

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