Crab, Celeriac & Asparagus Salad
Serves 4 as an entrée
1 orange
2 slices white bread, crusts removed
200g cooked crabmeat (see notes)
½ celeriac, peeled and coarsely grated
1 golden shallot, finely sliced
1 bunch asparagus, trimmed, blanched and finely sliced on the diagonal (see notes)
125g grape, or cherry, tomatoes, quartered
½ avocado, diced and tossed with lemon juice
Vinaigrette
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
Make the Vinaigrette: whisk all ingredients together in a small bowl.
Segment the orange: slice off the ends, stand it on one end and slice off the skin and pith. Cup the orange in one hand, holding it over a bowl. Using a small sharp knife cut down either side of the membrane to release the flesh, drop it into the bowl. Once the segments are all removed squeeze the remaining membrane over the bowl to collect the juice.
Toast bread and cut into quarters. Keep warm.
Place the crabmeat, celeriac, shallot, asparagus, tomatoes, avocado, orange segments and juice in a large bowl. Pour over the Vinaigrette and toss gently to combine.
Mound salad in the centre of plates and serve immediately with toast quarters.
Notes: Pick meat from 1 x 800g cooked Mud Crab or 2 x 300g cooked Blue Swimmer Crabs, or buy Abacus frozen crabmeat (from Western Australia). Be aware that most other frozen crabmeat is imported and can be quite watery when thawed. If asparagus spears are thick and woody, snap off and discard the bottom section and use a potato peeler to peel the spears; if they are thin, you may only need to cut off the very end and not need to peel them. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.
Alternative Species: Bugs, Marron, Prawns, Redclaw, Rocklobsters, Spanner Crab, Yabby.
For information on Crabs, click here >