I know this recipe is a little different to my usual ones. Avocado sorbet is not something I’m in the habit of making every day, and pairing it with a crab salad is not everyday home cooking, at least not in my house. But hey, it’s good to push yourself a little sometimes.
It’s actually inspired by a starter I had at James Martin’s restaurant at the Talbot Hotel in Malton. I was impressed and I really liked my starter. There was something about the dish that made me want to do my own take on crab and avocado. Now, I should make it clear that the starter I had was quite different. It did contain crab and avocado sorbet but it also had fennel in and a few ingredients that would be impossible for me to source/prepare and so this is definitely just an inspired by dish.
I had never had avocado sorbet before but I had had avocado ice cream. As you’d expect, avocado ice cream is very rich and creamy. Because of the natural creaminess of avocado, this sorbet still tastes quite creamy, but it’s also zingy and fresh from the lime with just a hint of coriander. To me it almost tastes of apple, but maybe that’s just the greenness playing tricks on my tastebuds. It’s sweet too so you only need a small amount of sorbet with the crab. The recipe makes much more than you will need but luckily it also makes a lovely dessert.
What about the crab salad? Well, lime juice, chilli and crab – It’s a perfect simple combination. What more can I say? If you are not quite ready to whip up a batch of avocado sorbet, don’t let that stop you making the crab salad.
Ingredients for the Crab Salad
120g white crab meat
1 chilli pepper, thinly sliced, some seeds removed
Juice of 1/2 lime
1 tbsp olive oil
Ingredients for the Avocado Sorbet
Juice of 1 lime
1 tbsp chopped coriander leaf
How to Make Crab Salad with Avocado Sorbet
1. First make the avocado sorbet. Put the sugar in a saucepan with 100ml of water. Bring to the boil and simmer for 5 minutes until all the sugar has dissolved. Leave to cool.
2. Put the flesh from the avocados, the lime juice, coriander leaf and sugar syrup into a food processor.
3. Pour the avocado mixture into an ice cream maker and leave to churn.
4. Make the crab salad by mixing together the crab with the lime juice, chilli, olive oil, salt and pepper.
5. Serve the crab salad with the cucumber and just a little avocado sorbet.
As this dish was bit of an experiment for me and a little outside my comfort zone, I am linking it to Our Growing Edge at Bunny Eats Design, hosted this month by Lindsey from Sneaks and Sweets. I am also linking it to Cooking with Herbs at Lavender and Lovage as the sorbet contains coriander.