FRESH CRAB SALAD WITH AVOCADO & CITRUS

1. Bring a large pot of salted water to the boil over high heat. Add crabs and cook for 10 minutes. Remove to a large container of iced water to cool. Then remove crabs from water and carefully extract meat from the body and claws and set aside. Alternatively, crabmeat can be bought pre-extracted and frozen from some fishmongers.
2. Using a mandolin finely slice cucumbers lengthways and red onion crossway and place into a large bowl. Using a sharp knife remove the peel from 3 limes and segent flesh into bowl. Halve peaches, remove pits and cut flesh into 3cm pieces. Juice remaining lime into bowl, add crab meat, drizzle with olive oil and season with sea salt and freshly ground black pepper.
3. To serve, halve avocadoes, peel, remove pit and thinly slice flesh lengthways. Spread half and avocado over the base of each bowl and top with salad.

Recipe created by Rodney Dunn from The Agrarian Kitchen