Crab and avocado roll in lobster and crab broth
Of all the seafood crab is one of my absolute favourites. I have seen fresh crabs for sale for a few weeks but today was the first day I have seen quite a few. I got so sidetracked I didn’t even get any scallops.
A few years ago I went to a restaurant called Restaurant Martin Wishart in Leith in Edinburgh. Chef Martin Wishart was awarded a Michelin star in 2001. The food was absolutely amazing, I still remember I had a coq au vin, very delicious but why I remember it was for the amazing flavours. It was like each ingredient had been injected with flavour, a carrot didn’t just taste like a carrot, it was deliciously carroty and it was the same with each ingredient. I have no idea how this is done but if you are in Edinburgh, don’t miss a visit to one of his restaurants.
I found a recipe by Martin Wishart, crab roulade and avocado mousse and I used this as inspiration for my crab.
Crab and avocado roll with lobster and crab broth
preparation time 15 minutes
cooking time 0 minutes
The crab and avocado roll
- 1 crab, cooked
- 1/2 avocado
- juice from 1/4 lime
- 1-2 tbsp olive oil
Crab and lobster broth
- shell of 1 crab
- shell of 1 lobster
- 1 garlic, cut in half
- sliced fresh ginger
- 1 sliced unwaxed lemon
- dill stalks
- salt to taste
Start with the crab roll as this needs to rest. Pick the crab meat from the shell. Separate the white and the brown meat. You only need the white meat for this dish.
Mix the white meat with olive oil, the olive oil will bind the crab meat together.
Get some cling film out and brush the area you will add the avocado to with lime juice.
Slice the avocado thinly and place on the cling film. Add white crab meat and shape it gently with your hands.
Roll the cling film and place the roll in the fridge to set for about half an hour.
Start with the broth. Place all of the ingredients in a pan and cover with water.
Bring to a boil and let simmer until about half of the liquid remains. Taste with salt. I didn’t add anything else and the flavours of fresh seafood really came through.
preparation time 5 minutes
cooking time 0 minutes
- 3 small or 2 large ripe avocados
- 4 tbsp hot sauce (I like it a bit hot but use as much as you prefer)
- 2 tbsp light creme fraiche
- juice of 1/2 lime
Peel the avocados and remove the stone. Place it in a blender with the hot sauce and the creme fraiche, lime juice and blend until smooth and you get some air in.
Cut a slice of endive and place at the bottom of a bowl. Cut the chilled avocado and crab roll and place it on top of the endive. Add the broth, not too much, just enough to cover the endive. Add a slice of lobster meat, avocado mousse and some salted cucumber. Garnish with some roe and serve.
It was a very light dish but it was full of interesting flavours. I might have to do this again and see if I can find some volunteers to try it on!
I liked it so much I wanted to bring this to Angie’s always brilliant Fiesta Friday. I missed it last week and I have to admit the week wasn’t the same! This time she has two lovely and brilliant co hosts, Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea. They both inspire and have recipes to swoon over!