Crab salad

Crab salad with lemon balm pseudo-Vichyssoise

Crab meat, avocado, rocket/Cos, cucumber (not in photo) – all to fine dice/loose chiffonade – and a dressing of mayo, mustard and a light vinegar (like cider or rice wine), and some olive oil to maybe loosen it a little, just works so well.

Not strictly a Vichyssoise, because it was thinner (lacked the potato), but otherwise as per the classic.

I thought the lemon balm would be an interesting take (the lemon-seafood stretch isn’t hard), but I’m not sure it works so well with the avocado. Interpretations for this dish are endless… time to do another rethink.

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