Crab and Avocado Duet

This recipe is all about the beautiful fresh crab so be sure to source yours from a high quality seafood supplier. I have used blue swimmer crab from Costis Seafood. This salad is quick, easy, and looks sensational. It is a delicious combination of creamy smooth avocado, sweet juicy crab and crunchy fresh vegetables.  While you can substitute the Kewpie mayonnaise with regular mayonnaise, I highly recommend you try the Kewpie (which you can find easily at Tokyo Mart). Unlike your standard American mayo, Kewpie is made only with egg yolks (not the whole egg) and with rich vinegar with no added salt or sugar. 
  • 250grams of crab meat (Costis Seafood)
  • 1 teaspoon freshly grated ginger
  • ¼ cup of Kewpie Mayonnaise (Tokyo Mart)
  • 1 small shallot, finely diced
  • 1 celery stick, finely diced
  • 1 Lebanese cucumber, finely sliced
  • 1.5 avocados, diced into 1-2cm cubes
  • 1 lemon
  • 1 teaspoon sesame seed oil (Simon Johnson)
  • 1 teaspoon rice wine vinegar (Tokyo Mart)
  • Pea sprouts (LoSurdos)
  • Salt

60 x 90mm round mould

  1. Organise all your ingredients
  2. Start by preparing the avocado portion of the salad. In a small mixing bowl, you’re your avocado and season with half a lemon juiced and salt to taste.
  3. Now prepare the crab salad. In a separate mixing bowl add your crab, Kewpie mayonnaise, shallot, celery, ginger, sesame seed oil and rice wine vinegar. Add the juice of half a lemon and salt to taste.
  4. Finely slice one Lebanese cucumber and arrange in a circular pattern around your ring mould on a dinner plate.
  5. Fill half of the ring with avocado salad and the remaining half with crab salad.
  6. Press down gently to mould into the ring. Using the back of a spoon, gently press down on top of the crab and remove ring. Top with sprouts et voila!