Alastair McLeod’s Mud Crab Salad, Granny Smith, Ginger, Lemon
1 2½cm piece of fresh ginger, peeled and finely grated
2 Granny Smith apples, cored and quartered
1 lemon, juiced
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
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.
T’Gallant Grace Pinot Grigio
Current Vintage: 2012