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Ingredients

• 4 plum tomatoes
• olive oil, for marinating and frying
• black pepper
• 1 small aubergine
• 250 ml tamari soy sauce
• 100 ml white wine
• 100 g sugar
• 1-3 cm ginger, peeled and grated
• 1 avocado
• 1 tbsp lemon juice
• 1 large cooked crab, meat picked from it and separated into white and brown
• 100 g green beans, topped and tailed, blanched and drained
• 1-2 tbsp mayonnaise
• 1 yellow pepper, roasted, skinned and diced
• 8 tsp crme frache
• salad leaves, to garnish

Description

For A Special Occasion Starter Try Paul Bloxham's Carefully Constructed, Eye-catching Stacked Crab Salad

UK TV