Blue swimmer crab salad

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Blue swimmer crab salad with the flavours of summer – another seasonal recipe from Sapore head chef Simon Moss.

Serves 4


  • 2 tomatoes, peeled, deseeded & diced small
  • Avocados, pureed with a touch of lemon juice, seasoned then passed through a sieve
  • 100gms fresh peas, blanched & refreshed then crushed with olive oil until coarse
  • Snow pea shoots or chive batons
  • Cos lettuce hearts, picked, washed and dried
  • Crab mayonnaise
  • Tomato jelly

Crab mayonnaise

200gm            Blue swimmer crab meat, checked for shell & cartilage

100gm            Plain mayonnaise

2 tbsp             Chives, chopped fine

1                       Lemon, zested

Pinch of salt

1. Mix together the mayo, chives and lemon zest

2. Then carefully fold in the crab meat

3. Season with the salt

Tomato essence

500gm            Ripe tomatoes

1                       Cloves of garlic

1/4c                 Tomato ketchup

1/2                   Small bunch of basil

1/2                   Tin of chopped tomatoes

1 tsp                 Castor sugar


1. Chop the tomatoes up roughly

2. Now mix all ingredients together well and leave on the bench, covered for a couple of hours to infuse

3. In batches puree the tomato mixture until smooth then transfer to a fine sieve that has been lined with muslin cloth or chux cloth

4.Leave the essence to drain over night

Tomato Jelly

Tomato essence

Gelatine sheets, 1 for every 100 grams of liquid

Small tray

1. Measure out the essence

2. In cold water soak the appropriate amount of gelatin leaves until it becomes soft

3. Heat a small portion of essence in a pot, squeeze the excess gelatine of excess water and put into the hot liquid to dissolve

4. Now add the hot liquid back into the cold, mix and then pour into a small tray

5. Leave to set for 4 hours, or overnight


1. Using a knife cut small squares 2cm x 2cm out of the jelly and place them on a plate, equally spaced apart

2. Now dollop 5 spoons of the crab mayo in alternate spaces to the jelly

3. Build the salad by adding the avocado puree, tomato concasse, pea shoots, crushed peas and cos hearts

4. Finish the plate with a drizzle of good quality extra virgin olive oil

Catch Simon in action at the Melbourne Food and Wine Festival Hub at Queensbridge Square on the opening Sunday, March 4th. He will be demonstrating tips on preparing the ultimate BBQ from 12.45pm-1.15pm. Simon has also created a special MFWF lunch feast to celebrate the cuisine of Bologna on March 10th. Please call 03 9534 6191 to book.


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