Ingredients

Crab mix
2 whole live crab
50g coriander
2 green chilli
50g ginger
2 tblsp creme fresh
salt, pepper & cayenne pepper
Buckwheat pancakes
500g buckwheat flour
1 Lt milk
7 eggs
Avocado slices & puree
avocado
lemon juices
salt and pepper
water
Cucumber sauce
2 cucumbers
1 bunch dill
50g yogurt
1 shallot
1 clove garlic
1 pinch salt
1 cardamon pod

Method

Crab mix:
Bring a pan of water to the boil, making sure that it is seasoned well, when boiling place in the live crabs one at a time and cook for 12 minutes, when
cooked refresh in iced water.
When the crabs are cold break them down using the back of a knife to crack the shell, take out the cook crab meat only using the white meat. Brown meat
can be frozen and used in another dish.
When all the meat is out pick through the crab making sure that you don't leave any of the crab shells in it.
Place the white crab meat into a bowl, with the chopped coriander, green chilli, chopped and blanched ginger, pinch of cayenne pepper, salt and pepper.
Just to bind the mixture together so that it hold add in the two tblsp creme fraiche.
Buckwheat pancakes:
Place all the ingredients into a bowl and whisk until a consistency like double cream is achieved.
Avocado slices & puree:
Peel the avocados and slice very thinly, either on a mandolin or with a knife, place on a tray which has been wrapped tightly in cling-film, brush with lemon
juice and olive oil this will keep the avocado from discolouring.
With the left over trimming from the avocado slices you will be able to use them for the puree. Take out the stone from the middle and blitz the flesh in a
blender or using a hand blender, squeeze one lemon juice and 50ml water into the avocado blitz until smooth consistency. Season to taste.
Cucumber sauce:
Chop up all the ingredients to the same size and blitz together, season to taste.
To serve:
You will need 3 young almonds, thinly sliced squid ink bread sliced finely & dried and baby herbs. Brunoise of granny smith apple & apple puree.
1. Place 1 pancake on a clean work surface. Put 2 tblsp of the crab mixture evenly in the centre of the pancake. Leaving the edges free approximately 3
cm on either side.
2. Roll the pancake tightly like a spring roll. Trim the edges neatly and lay 3 pieces of sliced avocado over and around the roll. Grate the young almonds
over the top of the roll with a microplane.
3. Garnish with puree, squid ink crisps and baby herbs.
4. Serve the cucumber sauce around the crab in front of the customer.

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