Recipe of the week: Queensland spanner crab, heirloom tomato and avocado

Queensland ceas spanner crab meat is light and sweet with a remarkably delicate texture. This is a great example of the incredible seafood available in Queensland. This is a simple dish, the crab served with the best quality heirloom tomatoes and avocado. The sharp tomato vinaigrette adds a little kick to the dish. In the restaurant we cook the crab under vacuum at 62 degrees C for 6 minutes which helps maintain the delicate texture. If you do not have the luxury of a circulator, gently steam the crab or buy the product cooked.

This dish is beautiful as an entree or enjoyed as a light salad for lunch. Recipe serves 4.

Ingredients

400gQueensland spanner crab meat (cooked)
20g crme fraiche
bunchchopped chives
20 ml lemon juice
500g varieties of heirloom tomatoes
1 avocado
20 ml grape seed oil
Salt flakes
30ml Robert Oatley olive oil
1 punnet micro mache

200g vine ripened tomatoes
30ml maple syrup
15ml balsamic vinegar
1 sprig of rosemary
Salt

Directions

1) Mix the crab, crme fraiche, lemon juice and chives

2) Cut and slice tomatoes to achieve desired presentation.

3) In a food processor puree avocado then slowly emulsify in grape seed oil. Season with salt flakes. Place in a piping bag or container.

4) For the tomato vinaigrette, place all ingredients in a small pot and place over heat until the tomatoes start to blister. Remove the rosemary sprig then blitz all in a food processor until smooth. Pass through a chinois or fine sieve. Put mix in a piping bag.

5) Arrange tomato and crab on a plate to achieve the desired presentation. Pipe on tomato vinaigrette and avocado puree. Season tomatoes with salt flakes, dress with olive oil and garnish with herbs.

Nutritional benefit: Not only is the flavour of heirloom tomatoes remarkable, they are nutritious, packed full of vitamins and anti oxidants that common varieties lack.