Belfast Telegraph

Home Life Recipes

Recipe: Danny Millar Strangford crab with avacado salad and crab mayo

Four of Northern Ireland’s best chefs give us a glimpse of the delights which will be on offer at next week’s Belfast Taste & Music Fest.

What you'll need

240g fresh crab meat

2 whole ripe avocados

1 lemon

400g fresh rocket leaves

200g quality mayonnaise

4 tbsp crab stock

4 slices wheaten bread

Salt & pepper to season

serves 4

Crack the shells and remove the crab meat. Ensure all shell fragments are removed. Add your crab stock to the mayonnaise and stir thoroughly to achieve good consistency.

Peel and dice the avocados and squeeze half a lemon over to prevent discolouration.

Wash and pat dry the rocket leaves, then portion into four bowls and add the crab and avocado to each bowl.

Season the ingredients to taste.

Dress the salad with the crab mayonnaise and garnish with the wheaten bread and wedges from the other half of lemon.

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