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
400g fresh rocket leaves
200g quality mayonnaise
4 tbsp crab stock
4 slices wheaten bread
Salt & pepper to season
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.