Granny's Crab Guacamole
1 large as possible ready-dressed Cromer crab
1 x 100g bag watercress, spinach and rocket salad
11/2 tablespoons Hellman's mayonnaise
11/2 tablespoons Lea & Perrin's Cook's Helper Chili and Garlic Sauce
2 tablespoons coriander leaves
1 fresh lime
cayenne pepper
salt and freshly milled black pepper
Kat's Guacamole SaladM21
A mere assembly job, this one, which will begin with emptying the crab out of
its shell into a bowl, then adding a seasoning of salt and freshly milled pepper
followed by the juice and grated zest of half the lime and approximately 1
tablespoon of coriander leaves, chopped.
Next you need another bowl and in that combine the mayonnaise and chili and
garlic sauce by whisking them together along with all but a teaspoon of the
juice of the other half of the lime. Do a bit of tasting here and add more chili
sauce if you like it hotter.
Next divide the salad between the serving plates and place half the guacamole in
the center of each pile of salad leaves. Divide the crab between the two
servings, arranging it on top of the guacamole. After that drizzle the chili
mayo over each crab and salad and sprinkle the rest of the coriander leaves and
a little cayenne on top.
And that's all there is to it, apart from some good bread, good butter and some
very cold white wine.
The fruition of beauty is no chance of hit or miss... it is
inevitable as life.
- Walt Whitman