TOMATO AND CRAB SALAD WITH BASIL PESTO

SEASONAL SALAD to impress again and again. 

By Jan Hendrik van der Westhuizen

TOMATO AND CRAB SALAD WITH BASIL PESTO

  • Serves: 4

  • Difficulty: Easy

  • Preparation time: 20 minutes + 2 hours chilling

INGREDIENTS

  • Mixture of fresh tomatoes, washed and quartered

  • Buffalo mozzarella cheese
  • Fresh herbs for garnishing 

For the Crab Salad

  • 45 ml crème fraîche

  • 15 ml wholegrain mustard

  • 250 g crab meat (tinned, fresh or thawed)
  • 10 ml minced chives
  • 5 ml green Tabasco sauce
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Lime juice (1/2 lime)

For the Basil Pesto

  • 1 clove garlic, peeled

  • Sea salt
  • Large bunch basil, leaves picked and washed
  • 60 g pine nuts
  • 45 ml extra virgin olive oil
  • 60 g Parmesan cheese, grated
  • Freshly ground black pepper

METHOD

  1. Mix all the ingredients for the crab salad in a large mixing bowl and mix well. Season to taste and refrigerate for at least 2 hours.
  2. To make the basil pesto, bash the garlic in a pestle and mortar with a pinch of salt.
  3. Add the basil leaves and pine nuts and crush to a coarse paste. Add the olive oil and stir in the Parmesan, adding a little water if you would like it runnier.
  4. Continue until smooth. Season with salt and pepper and refrigerate until ready to use.
  5. To assemble the salad, use a pastry brush to paint a thick line of basil pesto across the centre of the plate.
  6. Use a small mould of your choice and create two circles of the crab salad. Mix the tomatoes in a bowl and sprinkle with olive oil, vinegar, salt and pepper and toss until well covered.
  7. Arrange the tomatoes on the basil pesto between the crab salad and top with pieces of buffalo mozzarella. Garnish with fresh herbs.