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Cook live crabs in boiling salted water for 6 minutes on a gentle rolling boil. Plunge into ice water and leave for 5 minutes, remove and proceed to pick crab meat. Portion crab meat into 80grm portions, saving leg meat for placing on top for presentation.
Slice Italian sourdough and using the bunch of rosemary, dip in olive oil and paint bread and rub with a garlic clove. Toast in the oven till crisp and golden.
Puree avocado in a blender with creme fraiche and lemon juice. Add a little sea flakes. Quenelle avocado and place to the side of the plate. Season with sea flakes and drizzle with Kenilworth cold pressed avocado oil. Place portion of crab next to avocado. Dress baby watercress with olive oil in a bowl and place on plate.
Cut a lime for squeezing.
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