Serves 4
Ingredients
400g Queensland spanner crab meat (cooked)
20g crème fraiche
1/2 bunch chopped chives
20ml lemon juice
500g varieties of heirloom tomatoes
1 avocado
20ml grape seed oil
Salt flakes
30ml Robert Oatley olive oil
1 punnet Micro mache
Tomato vinaigrette
200g vine ripened tomatoes
30ml maple syrup
15ml balsamic vinegar
1 spring rosemary
Salt
Method
Mix the crab, crème fraiche, lemon juice and chives.
Cut and slice tomatoes to achieve desired presentation.
In a food processor puree avocado then slowly emulsify in grape seed oil. Season with salt flakes. Place in a piping bag or container.
For the tomato vinaigrette, place all ingredients in a small pot and place over heat until the tomatoes start to blister. Remove the rosemary sprig then blitz all in a food processor until smooth. Pass through a chinois or fine sieve. Put mix in a piping bag.
Arrange tomato and crab on a plate to achieve the desired presentation. Pipe on tomato vinaigrette and avocado puree. Season tomatoes with salt flakes, dress with olive oil and garnish with herbs.
Find out more about Chef Waddell.