Crab salad with avocado and tomatoes
When you need something quick and easy as a starter - this salad is an answer! It takes no skill and no time at all to make and you can prepare it well in advance and keep in the fridge. It looks good and tastes very nice and refreshing.
When it comes to crab meat I always buy it as a ready to eat version - either at my local fishmongers or at the supermarket - for one main reason - it takes a lot of time and effort to extract the meat from a cooked crab;) Just make sure that the meat is fresh!
And as for the form I use to make a salad - it can be any small cylindrical object - a metal can with both bottoms cut out, a plastic cup, the double/single cream was in, cut in half - or as in my case - a cookie cutter (of course if you have a professional metal forms - you are sorted:) ).
(for 2 salads)
crab meat from 1 crab
1 ripe avocado
1 medium tomato
2 flat tablespoons of mustard
1 teaspoon of horseradish sauce
25 ml of lemon juice
spoons and fork
Peel and stone the avocado. Put it in the bowl and pour the lemon juice on top. smash it very roughly with a fork - there might be some chunky pieces left - no worries, you do not want a smooth paste.
Put the crab meat into a bowl, add salt and pepper as well as mustard and horseradish and mix well. Try for taste - if needed add some of the spices.
Chop the tomato into medium size pieces. Put aside some of the basil leaves for decoration and tear the rest into small pieces and to tomatoes. Add some salt and pepper. you can also use a few drops of olive oil if you like.
Place the form on the plate. Put half of the avocado on the bottom and distribute evenly pressing with a fork on spoon. Next, put half of the crab mix on the avocado layer and also distribute evenly. And the last layer - put the tomatoes on the cram mix - use as much as you want.
Pressing gently on top of the tomato layer lift the form upwards. Decorate with basil leaves and serve or chill in the fridge.