The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Crab and Avocado Tartare w Wasabi Dressing
I do love a single serve entree, especially with fresh crab – just gorgeous.
Prep Time: 20 min
Cook time: 00 min
1 tbsp mirin
1/2 tsp wasabi paste
1 tbsp rice wine vinegar
dash of sesame oil
pinch of salt
pinch of white pepper
juice of 1/2 lemon (or lime)
600g fresh crab meat (or good quality tinned – drained)
2 tbsp mayonnaise
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
1/2 red chilli, deseeded, finely chopped (optional)
pinch of ground ginger (or fresh grated)
3 avocados, peeled, stoned, diced
juice of 1/2 lemon
handful spinach leaves, finely chopped
alfalfa, watercress or microgreens – garnish
Dressing : whisk all the ingredients together, taste and adjust the seasoning if necessary. Set aside until ready to use.
Tartare : In a bowl, mix together the crab meat, mayo, herbs and chilli.
In a separate bowl, gently toss the avocado with the lemon juice.
Place a large cookie cutter on a serving plate, start your layers with a large pinch of the finely chopped spinach. Spoon over enough avocado on to the spinach and spread until you have an even layer. Press down gently with the back of a spoon or with your fingers, ensuring there are no gaps.
Top with a couple of spoonfuls of your crab mixture so you have a lovely thick layer. Carefully remove the cutter. Repeat with the remaining ingredients.
Serve : top with alfalfa, micro green or watercress and drizzle with dressing.
Jax Says : you can make the stacks and leave in the fridge with the cookie cutter until ready to serve.
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