CORNISH CRAB MAYO WITH AVOCADO AND SWEETCORN SORBET

INGREDIENTS (Serves 6-8)

Sweetcorn sorbet:    
340 gr. can of sweetcorn kernels in brine
pinch of caster sugar (optional)
sea salt to taste

Crab:                        
1.3kg freshly cooked crab (to yield 250gr. white crabmeat)
100 gr. mayonnaise
juice of 1/4 lemon, or to taste
sea salt and pepper

Avocado purée:       
2 avocados
juice of 1 lime, or to taste
1 tbsp crème fraîche

PREPARATION

Sweetcorn sorbet: Tip the sweetcorn into a food processor or blender, adding the liquid from the can. Whiz until smooth, then pass through a fine sieve into a bowl. Taste and add a pinch of sugar and/or salt if needed. Churn in an ice cream machine to a sorbet consistency, according to the manufacturer's instructions. Transfer to a rigid container and put into the freezer (unless serving the sorbet straight away). Let the sorbet soften at room temperature for 5-10 min. before serving.
Crab: Twist off the claws and legs, then separate the body from the main shell, by prising them apart with a knife and pushing the body upwards until it comes away. Remove the inedible dead man's fingers from the body. Loosen the brown meat in the main shell and spoon into a bowl. Crack the large claws open with a mallet or rolling pin and take out the white meat. Prise out the white meat from the body section and legs, using a fine skewer or crab pick. Pick over the white crabmeat to check for any small fragments of shell, then tip into a bowl and add the mayonnaise. Mix with a fork, adding the lemon juice and salt and pepper to taste.
Avocado purée: Halve, peel and stone the avocados, then whiz to a purée in a food processor or blender. Add the lime juice and crème fraîche. Whiz to combine and season with salt and pepper to taste.

TO SERVE:

Spoon the avocado purée into cocktail glasses. Divide the crab mixture among the glasses, forming an even layer, then top with a quenelle of sweetcorn sorbet and a chervil sprig. Finish with a small spoonful of caviar if you like.