Ingredients

Serves 4

Cocktail sauce:
100 g aioli or good quality mayonnaise
3 teaspoons tomato sauce
1 teaspoon Worcestershire sauce
3 drops of Tabasco sauce
Salt and pepper
1 x lemon, juiced


 

100 g rock salt
8 x Cherry trellis tomatoes 
250 g spanner crab meat, picked
2 x avocados, diced
150 ml olive oil
½ cucumber, peeled
Pinch of smoked paprika
½ Spanish onion, thinly sliced
½ bunch watercress

Method

Pre heat the oven to 80°C.

To prepare the cocktail sauce combine all the ingredients, stir, season with salt, pepper and lemon juice and set aside.

To prepare the tomatoes evenly spread the rock salt in a baking tray and place the tomatoes on the top. Cook in the oven for one hour. Remove and set aside to cool.

In a separate bowl mix together the crab meat and avocado. Season with salt and pepper, drizzle with olive oil and a small amount of lemon juice and set aside.

Using a vegetable peeler shave ribbons of the peeled cucumber.

To serve sprinkle some smoked paprika on a plate. Divide the crab mixture into four and place on the plate. Place some tomatoes and cucumber ribbons on the plate. Dress with the cocktail sauce, a few slices of onion and watercress. Drizzle with olive oil and serve.