Crab and Avocado salad
At last – it took it’s time, but today, for the first time, it actually felt like winter was behind us – I could walk into Richmond without seven layers of clothes, a scarf and gloves……and not get frost-bite if I stood still longer than 17 seconds!
I feel as if I have come out of hibernation – and I love it – let summer begin! But to clinch it all, to really confirm to me that winter was over, was the magical sound of………….the musical ice-cream van coming down my street! I’m not sure at what time of the year he would normally start but I am very impressed with his optimism – it wasn’t THAT hot today.
Typically I was writing summer recipes at the same time, so I thought I would finally get some into the blog. The feature I am writing is about Billingsgate (see my earlier blog for more information about the great London fish market), so lots of healthy fish recipes. but the one I have included is for crab and avocado salad as crab to me brings back such lovely memories of summers at Cromer beach as a child, with Dad insisting we buy the biggest crab we could find for our crab and cucumber sandwiches! Unfortunately I can’t whizz up to Cromer each time I want crab, but luckily I live pretty close to Sandy’s Fishmonger in Twickenham, so am spoilt for choice when it comes to great fish or game.
Crab and Avocado Salad
Serves 4
2 tbsp olive oil
1 tsp cumin seeds
4 spring onions
juice of 1 lemon
2 little gems, trimmed and leaves separated
2 avocados, stoned, peeled and sliced
the meat of 2 dressed crabs
- Heat the oil very gently and cook the cumin seeds for a few minutes before adding the spring onions.
- When you can smell the aroma of the cumin and onions, turn off the heat and add the lemon juice. Swirl around to help the juice and oil mix together.
- Place the little gem leaves onto four plates then top with sliced avocado and finally the crab.
- Pour over the dressing and serve immediately.