• 1 medium sized crab (50g per person)
  • 300g cherry tomatoes
  • 500g avocado
  • 1 sweet chilli
  • 100g spring onions
  • 2 tsp sherry vinegar
  • Half a lemon
  • Pinch of salt
  • 1 tsp extra virgin olive oil
  • Handful of mixed shoots


  1. Cook the crab in a boiling water for around 10 minutes, then take the crab meat from the shell and season with lemon, oil and salt.
  2. Blend the cherry tomatoes with 2 tsp of sherry vinegar, a touch of extra virgin olive oil and salt.
  3. Next, blend the avocado with the sweet chilli (without seeds) and the spring onions, as well as a pinch of salt and pepper.
  4. Place a serving ring on a plate and fill one with a base of avocado cream, then the crab salad. Pour the cold tomato soup around the ring and garnish with the mixed shoots.