Crab salad and pink grapefruit - Raymond Blanc OBE

Ingredients

• 125g white crab meat, fresh
• 50g brown crab meat, fresh and chopped slightly
• 35g yogurt, natural
• 1 sprig coriander, chopped
• 1 tsp lime juice
• 1 tsp lime, zested
• 2 pinches salt, to taste
• 1 pinch cayenne pepper
• 75g brown crab meat
• 20ml lemon juice
• 10g Dijon mustard
• 70ml sunflower oil
• 20ml olive oil, extra virgin
• ½ pinch cayenne, pepper
• 2 pinches sea salt
• 75ml pink grapefruit juice
• 25g pink grapefruit, chopped segments
• 0.5g Agar agar
• ½ tsp chilli, chopped
• 1tsp Chives, chopped
• ½ stalk celery, peeled
• iced water
• 4 cocktail crab claws
• 10g Caviar
• 16g edible seaweed
• 4 pink grapefruit segments, cut into small wedges
• 16 pieces micro borage (optional)