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Ingredients for Crab mix
1 x lemon juiced
200g x spanner crab meat (thoroughly picked through)
50g x homemade mayonnaise (firm)
20ml x Pernod
½ fennel bulb finely diced
1 x clove of garlic finely diced
½ x white onion finely diced
Sea salt
Freshly ground black pepper
Shredded flat leaf parsley
Ingredients for Crostini
Select a good earthy baguette, (preferably one day old)
Slice thinly and drizzle with good quality olive oil and toast in a slow oven 130C until crisp and golden brown.
Ingredients for Salad
1 bunch of watercress, leaves picked
½ small red onion, finely shaved
1 Shepard avocado (halved then sliced)
1 tab Dandaragan estate delicate Extra Virgin Olive oil
Sea salt
Freshly ground black |
www.livebait.com.au |
Method
1. Heat a heavy based frying pan over a gentle heat, add a splash of olive oil and sweat the fennel, onion and garlic until soft. Set aside until completely cool.
2. Combine crab, mayonnaise, fennel mix and Pernod then season with sea salt, freshly ground black pepper and lemon juice to taste.
To Assemble
1. Dress the watercress & the onion with olive oil and season with salt & pepper.
2. Place a little of the salad on top of the crostini and top with a slice of Shepard avocado
3. Top with the crab mixture and serve immediately.
Recipe courtesy of Michael Bannerman, Livebait Restaurant & Bar
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