KING CRAB SALAD WITH SPICY COCKTAIL DRESSING

Servings: 4 Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes

INGREDIENTS

1 x Raw King Crab Cluster Size XL (400g - 450g cooked, shelled crab meat)
1 Fennel Bulb
2 Red Endive/Chicory
1 Large Ripe Avocado
Small Bunch Of Watercress, Stalks Removed
Handful Of Pea Shoots
Bunch of Chives - Chopped
Sprigs Of Dill To Garnish

SPICY COCKTAIL DRESSING

70ml Mayonnaise
30g Tomato Ketchup
Two Dashes Of Tabasco
One Dash Of Worcestershire sauce
Squeeze Of Lemon
1/2 tsp Brandy
1 Small Chilli, Deseeded & Finely Chopped
Salt & Pepper

LEMON & DILL DRESSING

Juice of half a Lemon
1 Tbsp White Balsamic Vinegar ( Or White Wine Vinegar)
3 Tbsp Extra Virgin Olive Oil
2 tbsp Rapeseed Oil or Sunflower Oil
1 tbsp Finely Chopped Dill

METHOD

STEP ONE

Fill a large saucepan with cold water and bring to the boil. Using sharp scissors cut the King Crab legs into two at the main joint.Remove the shoulder joint. Once the water is boiling add a tablespoon of salt and reduce the heat to moderate. Place all the crab pieces into the saucepan, bring back to the boil,cover and reduce to a simmer and cook for 5 minutes. Drain the crab in a colander and rinse with cold water until cool. Using sharp scissors, cut along one side of the shell and carefully remove the crab meat taking care to keep it as intact as possible.Remove the meat from the shoulder joint and discard the shells. Remove any cartilage inside the leg meat by gently scoring one side of the meat, the cartilage can be pulled out very easily. Cut the leg meat into bite-size pieces. Place all the meat in a bowl in the fridge until ready to serve.

STEP TWO

Make the cocktail sauce by placing all the ingredients in a bowl, mix well. Separately, make the lemon and dill dressing by placing all the ingredients in a jar and shaking well. Set both aside.

STEP THREE

Finely slice fennel, separate chicory leaves and slice leaves in two. Slice avocado thinly, chop herbs.

STEP FOUR

Place the fennel, chicory, watercress, pea shoots and chives in a bowl and add half the lemon and dill dressing. Toss gently to coat in the dressing, adding more if needed.

TO SERVE

Place a spoonful of the cocktail dressing in the centre of each plate. Drag the back of the spoon in a circular motion to spread the dressing out on the plate. Place the dressed salad on top and arrange crab and avocado around the plate.

Top with sprigs of dill and another drizzle of lemon and dill dressing.