Zest of 3 limes
Juice of 2 limes
Salt and pepper

Pickled Carrot
1 carrot

Macadamia Puree
500g macadamia
100g white vinegar
100g water

Tomato Water
2kg Roma tomatoes
1 celery stick
White wine vinegar

Mint Oil
1 market-bunch mint, picked
400g grapeseed oil


  1. Preheat the Electrolux Steam oven to 110°C using the Electrolux Steam function.
  2. Place a bain-marie in the oven to preheat.
  3. Sous vide the crab meat and olive oil.
  4. Place in the bain-marie and cook for 10 mins then remove and chill in an ice bath.
  5. Take crab out of the sous vide bag. Strain and squeeze excess juice. Place the crab meat into a mixing bowl. Add the crème fraiche, chives, chili, lime zest and juice and season to taste.
  6. Can be used immediately or sous vide and stored in the fridge.

Pickled Carrot

  1. Prepare a pickling liquid by mixing parts of vinegar, water, sugar and salt in a jar.
  2. Slice the carrots and place in the jar with pickling liquid.

Macadamia Puree

  1. Blend all ingredients in a blender until smooth. Add salt to taste.

Tomato water

  1. Blitz and filter overnight through an oil filter.
  2. Add water, tabasco, white wine vinegar and salt to taste.

Mint oil

  1. Blanch the mint leaves in boiling water for 2 seconds then drain the excess water.
  2. Blend the mint leaves with oil.
  3. Filter and drain the oil and sous vide the mint oil until needed.

To plate

  1. Add the pickled carrots, macadamia puree, tomato water and mint oil accordingly on top of the crab meat.