Alastair McLeod’s Mud Crab Salad, Granny Smith, Ginger, Lemon

Serves: 4

Ingredients

1 2½cm piece of fresh ginger, peeled and finely grated

2 Granny Smith apples, cored and quartered

1 lemon, juiced

Sea salt

1 lemon zested (the same one!)

1 tbs chives, finely snipped

30g candied ginger, finely diced

250g cooked mud crab meat

Extra virgin olive oil for drizzling

Nasturtium

Method

Combine grated ginger, apples and lemon juice in a food processor and blend until smooth.
Season with salt then refrigerate until required.
Meanwhile, combine the lemon zest, chives and candied ginger in a small bowl and reserve.
To serve, generously dapple plate with the apple puree.
Arrange crab on and around apple puree and scatter over the candied ginger mix.
Finish with a few drops of olive oil and arrange nasturtium leaves.
Serve immediately.

Wine Suggestion

T’Gallant Grace Pinot Grigio

Current Vintage:  2012

This Pinot Grigio is a voluptuous wine with smoky flavours of hay and honey. Perfectly balanced it is a style which goes beautifully with crab.

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