400g Queensland spanner crab meat (cooked)
20g crème fraiche
1/2 bunch chopped chives
20ml lemon juice
500g varieties of heirloom tomatoes
20ml grape seed oil
30ml Robert Oatley olive oil
1 punnet Micro mache
200g vine ripened tomatoes
30ml maple syrup
15ml balsamic vinegar
1 spring rosemary
Mix the crab, crème fraiche, lemon juice and chives.
Cut and slice tomatoes to achieve desired presentation.
In a food processor puree avocado then slowly emulsify in grape seed oil. Season with salt flakes. Place in a piping bag or container.
For the tomato vinaigrette, place all ingredients in a small pot and place over heat until the tomatoes start to blister. Remove the rosemary sprig then blitz all in a food processor until smooth. Pass through a chinois or fine sieve. Put mix in a piping bag.
Arrange tomato and crab on a plate to achieve the desired presentation. Pipe on tomato vinaigrette and avocado puree. Season tomatoes with salt flakes, dress with olive oil and garnish with herbs.
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