Serves 6
with Zonnebloem Blanc de Blanc

• 6 whole soft shell crabs (1 per person for a starter, 2 per person for main)
• 90g flour, seasoned well with salt and pepper
• 1 large bag of mixed soft lettuce (baby spinach, watercress etc)
• 4 avocados

Basil Lime Mayonnaise

• zest of 2 limes, juice of 1
• small handful fresh basil
• 1 egg
• 15ml Dijon mustard
• 15g sugar
• 5ml salt and black pepper
• 60ml olive oil
• 200ml canola or sunflower oil
• few drops Tabasco (optional)

Clean The Crab

1 Snip off the top of the crab just below the eyes. Squeeze out the contents of the sac. Open the sides of the shell’s body to reveal the gills – they look feathery – and pull these out on both sides. Turn the crab over to expose the underneath. There is a small flap here, lift it up and pull it off the body.

2 Heat a large saucepan with a swig of oil to a medium-high heat. Place the seasoned flour on a large plate, toss the crabs in flour to coat evenly.

3 Place the crab in the saucepan and cook for 3-4 minutes each side until cooked through and crispy.

The Mayonnaise

1 Mix together the lime, basil, egg, mustard, sugar, salt and black pepper in a small bowl or jug. Blend together with a stick blender to form a smooth green liquid.

2 Measure the oils into a jug and mix together. Blend the egg mixture very slowly, then start to pour the oil in a slow stream. Blend and pour until the oil is finished and the mixture is thick and glossy. Stir through the Tabasco (if using) to taste.

3 Serve in glasses. Layer first with the lime mayonnaise, then top with leaves, avocado, and then crab pieces.

Words and image: Zonnebloem Wines