Crab cocktail with avocado cream
A classic summertime Australian seafood starter: blue swimmer crab cocktail with avocado cream. A perfect party snack or Christmas appetiser.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Cocktail bowl
- Spoon
Ingredients
- 400 gm cooked blue swimmer or spanner crab meat (see note), thawed
- 1 nashi pear, peeled, finely chopped
- 1 kohlrabi, peeled, finely chopped
- 1 golden shallot, finely chopped
- 2 tsp each finely chopped mint and chives
- 2 tsp smoked dulse flakes (see note), plus extra to serve
- Chervil sprigs, to serve
- Avocado cream
- 1 large avocado, seed removed
- 2 tbsp lemon juice
- 2 tsp wasabi paste
- 80 gm mayonnaise
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