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  • Soups & Salads

    Crab Salad

    Entertain your guests with this catch of the day

    15 January 2015

    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

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