Cornish Crab and Prawn salad Grilled Avocado watercress recipe

The chefs from The Wharf share a crab, prawn and avocado salad recipe


With this recipe you can create a fresh seafood salad perfect for a light meal to have on one of those really hot Dubai days.

The recipe

•100g banana shallot
•5g white pepper
•5g molden salt
•400ml Marie Rose dressing
•10g chives
•5 whole eggs
•500g crab meat
•200ml Italian dressing
•100g caviar tomatoes
•600g large cooked prawns – peeled
•10g dill
•200g watercress
•800g avocado
•800g baby coz
•10 portion bread dip
•10 portion bread

1 Soft boil the eggs for 6 min in water seasoned with vinegar and salt.

2 Chill and peel eggs – to order cut into 4.

3 Cut avocado into 6pcs, season with salt, pepper and olive oil. Grill.

4 Make the salad, mix Marie Rose dressing, crab meat, shallots, dill, salt, pepper, prawns.

5 Cut the baby coz + pick the watercress. Season and dress with it dressing.

6 Build the salad according to the picture.

7 Garnish: Caviar tomato.

The Wharf is one of 22 restaurants exhibiting at Taste of Dubai 2011.
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