CRAB, AVOCADO, PICKLED GINGER AND BABY HERBS WITH LEMON DIJON VINAIGRETTE
Steps:
- Make the lemon vinaigrette and pour it into a plastic squeeze bottle. Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed. Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl, (be careful not to bruise it as you cut it). Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened. Taste for seasoning and add salt & pepper as desired. Place your cylinder in middle of the first plate. Fill the cylinder with the avocado to about 1.5-2cms (½-¾ inch) high. Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger. Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger. Carefully remove the cylinder. Repeat the above process for the remaining plates. Cut the live herbs about 1cm (¼ inch) above the soil. Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl. Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping. Dress crab stacks with a little vinaigrette. Drizzle a little dressing around each stack on the plate. Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack. Serve and enjoy
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