Recipe courtesy of Penfolds Magill Estate Restaurant
Adelaide, South Australia
South Australian Blue Swimmer Crab & Avocado Salad
with Sugar Cured Tomatoes & Basil Oil
Crab Meat 5 oz
Coriander 0.5 oz
Mayonnaise 1 oz
Cured Tomatoes 1 oz
Yellow Frisée Salad 0.5 oz
Radicchio 2 small leaves
Basil Oil 3 tsp
Onion Half & chopped
Garlic One clove & chopped
Bay leaf 1
Olive Oil 1/2 cup
Tomato Emulsion 3 tsp
Blanch tomatoes in boiling water. Peel, cut into quarters & remove seeds (set seeds aside
for tomato emulsion). Mix with olive oil & lay on a tray – sprinkle with sugar & salt then
bake in a low oven (100°C or 212°F) over for 2 hours.
Clean & drain crab meat (replace Aus crab with local crab option). Mix with
mayonnaise & coriander.
Slice avocado – add a squeeze of lemon juice, salt & pepper to taste.
Sautee onions & garlic in olive oil. Add the tomato seeds, & cook on low heat for
approx. 1 hour. Blend tomato mix with olive oil in a blender then chill.
To assemble the dish, use a 7cm metal ring (approx 3 inches). Place half crab mixture in
the bottom, then layer the sliced avocado, and then add the remaining crab meat.
Spoon the tomato mixture on top, then add frisée to garnish.
Remove the ring & spoon basil oil & tomato emulsion onto the plate.