Tian of crab, apple puree with orange and grapefruit

For the Tian

• 400g fresh crabmeat
• 100ml Mayonnaise
• 1 Granny Smith apple (peeled & diced)
• 15g chives (chopped finely)
• Half lemon (juiced to taste)

For the Apple puree

• Peel and dice the apples. Gently cook in a saucepan for 4-6 min with a pinch of sugar and 50ml water.
• Cool and blend in food processor until very smooth.

To finish:

• Peel and segment the orange and grapefruit. Use the juice to season the salad leaves with salt.
• Garnish the crab with dressed salad leaves, fruit segments and apple puree.
• Serve