Name: Crab salad with herb mayonnaise and garlic chapons
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gm cooked spanner crab meat, drained; 125 gm mayonnaise (1/2 cup); 2 golden shallots, finely chopped; 1 tbsp finely chopped chervil, plus extra sprigs to serve; 1 tbsp finely chopped chives, plus extra to serve; 1 tbsp finely chopped basil; 2 tsp tarragon leaves; 2 butter lettuce, leaves separated; 1 avocado, diced; Lemon wedges, to serve (optional); Garlic chapons; 16 thin baguette slices (about 1/3 baguette); 125 ml olive oil (½ cup); 1 garlic clove, halved

Crab salad with herb mayonnaise and garlic chapons

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

Chapons, croûtons that have been rubbed with garlic, add great texture to salads. This salad makes an excellent entrée.

Ingredients

500 gm cooked spanner crab meat, drained

125 gm mayonnaise (1/2 cup)

2 golden shallots, finely chopped

1 tbsp finely chopped chervil, plus extra sprigs to serve

1 tbsp finely chopped chives, plus extra to serve

1 tbsp finely chopped basil

2 tsp tarragon leaves

2 butter lettuce, leaves separated

1 avocado, diced

Lemon wedges, to serve (optional)

Garlic chapons

16 thin baguette slices (about 1/3 baguette)

125 ml olive oil (½ cup)

1 garlic clove, halved

Method

Main

1.For garlic chapons, preheat oven to 180C. Brush both sides of baguette slices with oil, then bake on an oven tray, turning once, until golden (5-10 minutes). Rub bread with cut side of garlic, season to taste and cool. Chapons will keep in an airtight container for up to 2 days.

2.Combine crab, mayonnaise, shallot and herbs in a bowl, and season to taste.

3.Layer lettuce and avocado in serving bowls, top with chapons and crab mixture, and serve scattered with chervil sprigs, extra chives and lemon wedges.

Drink Suggestion: Grapey pinot blanc Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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