INGREDIENTS (Serves 6-8)

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

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


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.


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.