Red Crab Salad with Grapefruit and Avocado by Chicagoprivatechefscheffrancispascal

Ingredients

• 300g (10 oz) red crab meat, picked and chilled
• 2 large grapefruit, segmented and juiced
• 2 large avocados, pitted and peeled
• 1/2 cup heavy cream
• 1 tbsp lime juice
• 1 tsp agar agar (for grapefruit gelée)
• 1/4 cup fresh wild herbs (chervil, dill, or microgreens)
• 1/2 tsp sea salt

Instructions

1. Prepare the grapefruit gelée by simmering 1/2 cup of grapefruit juice with agar agar for 2 minutes, then pour onto a flat tray to set in the fridge for 30 minutes.
2. Blend the avocado, lime juice, and a pinch of salt until completely smooth, folding in a splash of cream if needed for a lighter texture.
3. Check the chilled crab meat carefully for any remaining shell, then season lightly with sea salt.
4. Cut the set grapefruit gelée into delicate, thin veils or small cubes.
5. Place a generous spoonful of avocado mousse on the base of each plate.
6. Arrange the crab meat on top of the mousse and garnish with grapefruit segments, the gelée, and fresh wild herbs.