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TVNZ OnDemand

TVNZ OnDemand

Mell and Cyn - Blue Swimmer Crab

with Avocado Puree and Citrus Salad

Prep time: 45 mins    Cook time: 30 mins    Serves: 4


Chives and micro herbs, to garnishPomegranate Gel

1 1/2 sheets gelatine leaf

250ml pomegranate juice

1 tsp caster sugarDressing

1 blood orange, juiced

50ml extra virgin olive oil

1 tbs pomegranate molasses

1 tbs verjuice

1 tsp wholegrain mustard

Salt and pepper, to seasonAvocado Puree

2 avocados, flesh scooped

1 lime, juiced

2 tbs extra virgin olive oilCrab Salad

2 tbs crème fraiche

4 chives, finely chopped

4 cooked blue swimmer crabs, meat picked

Seeds of 1 pomegranate

2 long red chillies, seeded, finely chopped

2 blood oranges, segmented


  1. To make pomegranate gel, soak gelatine in cold water for 10 minutes to soften.
  2. Place pomegranate juice and sugar in a small saucepan over medium heat and stir until sugar dissolves. Squeeze gelatine leaves to remove excess water, then whisk into hot juice until dissolved.
  3. Pour into a jug and refrigerate for 4 hours or overnight. Blitz with a stick blender until a gel forms.
  4. To make dressing, simmer blood orange juice in a small saucepan until reduced by two-thirds. Set aside to cool completely. Add remaining ingredients and whisk to combine. Season.
  5. To make avocado purée, process all ingredients in a food processor until smooth. Season.
  6. To make crab salad, whisk crème fraîche with chives. Stir in crab meat, then season. Add remaining ingredients and toss to combine.
  7. Spoon purée into each serving bowl. Top with salad. Drizzle over dressing and dot with gel. Garnish with chives and herbs to serve.