Spanner crab, avocado, almonds, ruby grapefruit

Serves 4

• Ingredients

  280g cooked blue swimmer crab meat
  1 avocado
  Juice of half a lemon
  4 tbsp lemon extra virgin olive oil
  4 green almonds
  ¼ cup smoked almonds
  40g seeded cracker
  4 leaves red vein sorrel
  Pinch of salt flake, fresh cracked black pepper

  Grapefruit gel

  1kg ruby pink grapefruit (360ml of juice)
  Juice and zest of 2 lemon (75ml of juice)
  5 tbsp sugar syrup
  1 tbsp agar powder

• Method

  Grapefruit gel

  1. Combine grapefruit juice, lemon zest and juice, and sugar syrup in a pot, bring it up to a simmer over medium heat, do not boil or reduce, as colour will goes dark.

  2. Whisk in agar powder until all dissolved.

  3. Let cool down and set in fridge.

  4. Break jelly up into small chunks, blitz in blender until smooth puree.

  To serve

  1. Crush/chop seeded cracker up into small bits.

  2. Mix crab meat with half the lemon oil, lemon juice, salt and pepper.

  3. Peel and seed avocado, cut into quarters. Trim tiny bit of the round side off, so avocado can sit flat. Fill the space from the seed with seeded cracker crumb.

  4. Slice green almond into 2mm discs.

  5. Put a spoonful of seasoned crab meat off center on a bowl, place sliced green almond on top pointing in the same direction. Scatter chopped smoked almond in between and microplane a bit of smoked almond all over.

  6. Place avocado quarter to the top corner of the crab meat, put a good dollop of grapefruit gel under it.

  7. Garnish with red vein sorrel and drizzle of lemon oil.