Crab salad with grilled avocado and crostini
Recipe
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20 minutes
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30 minutes
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50 minutes
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4 persons
A festive Christmas dinner needs a suitably festive starter, like this crab salad with avocado grilled on the Big Green Egg and crostini. It’s very easy to make, incredibly tasty and looks spectacular. For this Christmas recipe for the kamado, we are using boiled crabs. You can save time by ordering cooked crab meat from your fishmonger. Then serve the salad in the crab shells or, for example, in attractive glasses. Up for a challenge? Buy live crabs and bring a large pan of court bouillon to the boil. Add the crabs and cook for about 8 minutes until done.
INGREDIENTS
Salad
- 2 boiled North Sea crabs
- 2 avocados
- 1 tbsp olive oil
- 1 organic lime
- ½ cm fresh ginger
- 1 shallot
- 5 cm daikon
- 1 Granny Smith apple
- 3 tbsp mayonnaise
Crostini
- 12 slices of small brioche bread
- 3 tbsp olive oil
Garnish
- 3 radishes
- 2 sprigs of dill
- 2 sprigs of chervil
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220°C.
- Meanwhile, break off the claws and legs of the crabs. Crack the claws of the crabs with a hammer and take out the crab meat. Check the crab meat to make sure that there are no bits of shell between the meat. Remove the innards from the shells, rinse them well and pat dry with kitchen paper. Save the legs for garnish.
METHOD
- Halve the avocados and brush them with the olive oil. Place them cut surface down on the grill and grill for about 2 minutes. Turn the avocado halves a quarter turn and grill for another 2 minutes. Turn the avocado halves over and grill for 3 minutes on the skin. Close the lid of the EGG after each step. Meanwhile, for the crostini, rub the slices of brioche bread with the olive oil and grill them for about 1 minute per side. You can do this at the same time as the avocado.
- Remove the crostini and avocado halves from the EGG and let them cool. Scoop out the avocado flesh from the skin, put it in a bowl and mash with a fork.
- Finely grate the lime zest over the bowl; you won’t be using the fruit itself in this recipe. Peel the ginger root and grate finely over the bowl. Peel and chop the shallot. Peel the daikon and apple, and remove the core from the apple. Cut the daikon and apple into cubes of about 3 millimetres. Mix the shallot, daikon, apple and crab meat with the mayonnaise and salt and pepper to taste through the avocado.
- Spoon the salad into the crab shells and insert the legs you kept aside. Cut the radishes into wedges and garnish the crab salad with the radish, dill and chervil. Place the stuffed crabs with the crostini on an attractive dish and place it in the centre of the table.
TIP
You can make this Christmas recipe entirely in advance. Cover the salad with plastic wrap and aluminium foil, and store in the fridge. The aluminium foil will keep your salad from discolouring, as it needs to be stored in the dark. You can also grill the crostini in advance on your Big Green Egg. Store them in a food container. To serve, just spoon the salad into the crab shells alongside the grilled crostini and place on an attractive dish.
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