This classic combination gets an Asian update with the addition of yuzu, a highly aromatic Japanese citrus fruit.
225g/8oz cooked white crabmeat
1 tbsp finely chopped red chili
2 small tomatoes, peeled, seeds removed, finely chopped
50g/2oz finely chopped shallot
1 tsp finely chopped fresh flatleaf parsley
2 tsp lemon juice
25ml/1fl oz extra virgin olive oil
1 avocado, peeled, stone removed, finely chopped
micro coriander, to serve
For the crab and avocado, combine the crabmeat, chilli, tomatoes, shallot, parsley, lemon juice and olive oil together in a bowl.
Place a 12cm/5in square chef’s ring in the centre of a serving plate and spoon in a quarter of the chopped avocado. Top with a quarter of the crab mixture. Remove the ring and repeat to create three other servings.
For the dressing, whisk together all of the dressing ingredients in a small bowl.
To serve, drizzle the dressing around the crab and avocado and garnish with micro coriander.
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Crab cakes
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