Salad of crab, raw asparagus & lemon

Cooked king prawns, scallops or pieces of flaked, steamed, white-fleshed fish are also lovely in the salad.


  • 2 medium cloves garlic, skin on
  • ¼ cup whole almonds, skin on
  • 240g cooked white crab meat
  • Sea salt and freshly ground white pepper
  • ½ cup crème fraiche
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 8 fresh asparagus spears
  • 1 lemon, cut in half
  • 1 ½ cups finely shredded cabbage
  • 1 tbsp chopped flat-leaf parsley


Preheat oven to 180°C.

Wrap the garlic cloves (with skin on) in foil and roast for about 30 minutes, until soft and caramelised. Remove and cool.

Place almonds on a tray in the oven and roast until golden, about 8-10 minutes. Remove, cool and roughly chop.

Pick through crab meat to ensure there are no pieces of shell in the flesh.

Squeeze roasted garlic cloves out of their skins and pound with ¼ tsp of salt using a mortar and pestle until smooth. Thoroughly combine with crème fraiche and season to taste.

Whisk together extra virgin olive oil and vinegar, season.

Cut the bottom centimetre off the asparagus spears and slice into long strips using a mandolin or vegetable peeler.

Mix together all ingredients except the crème fraiche. Divide between four plates and finish with a small spoonful of roast garlic crème fraiche on top.

NOTES: Want something to drink?
Oakridge continues to make some of Australia’s finest cool-climate chardonnays, showcasing the Yarra Valley’s unique subregions. Its 2013 Guerin Vineyard has a tasty, taut line of acid which provides a firm backbone for ripe citrus and white stone fruit, finishing with hints of toasted nuts and matchstick.

First published in the Good Weekend.