Dartmouth crab salad

Ingredients

For the tarragon vinaigrette

  • 1 tsp lemon juice
  • 2 tbsp white wine vinegar
  • 1 small pinches caster sugar
  • 125 ml olive oil
  • 1/2 clove garlic, peeled and halved
  • 1 sprigs tarragon
For the salad

  • 1 large cooked crab, (1-1.2kg weight, preferably a male)
  • 100 ml mayonnaise
  • 2 tsp tomato ketchup
  • a few drops Worcestershire sauce
  • a few drops tabasco
  • 2 tsp cognac
  • 1/2 lemon, juice only, plus extra for seasoning
  • 1 avocado
  • 1 apple
  • 1 shallots, finely chopped
  • 1 tsp mild curry powder
  • 1 pink grapefruit, peeled and segmented
  • 1 handfuls rocket
  • 6-10 cherry tomatoes, halved
  • 4 pieces crab claws, to garnish, optional

Description

An Impressive And Stylish Dinner Party Starter From John Burton Race With An Intriguing Mix Of Flavours And Textures

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