Crab meat salad with grapes and celeriac

Ingredients :

• 350g white crab meat, picked over
• 80g seedless green grapes
• 80 seedless red grapes
• 1 bunch spring onions, white parts only, julienne
• 2 large oranges , juice only of one
• ¼ tspn coriander
• ¼ tspn cumin
• ¼ tspn mace
• ¼ tspn ginger
• pinch turmeric
• pinch white pepper
• 4 tbsp mayonnaise
• 250g celeriac, peeled and julienne
• 1 lemon, juice only
• 1 lime, juice only
• freshly ground black pepper
• 6 kumquats, sliced and seeded (optional)

Preparation and Cooking Instructions

1. In a large bowl, combine the crab meat, green and red grapes, spring onions and orange juice. In a small bowl, blend the coriander, cumin, mace, ginger, turmeric and white pepper into mayonnaise; add this dressing to the crab meat salad and toss the ingredients well. Refrigerate the salad for at least 30 minutes.
2. Put the celeriac into a third bowl; sprinkle the celeriac with lemon juice, lime juice and a generous grinding of black pepper. Toss the celeriac well and chill it for the same length of time as the salad.
3. Just before serving, segment the whole orange, cut away the peel, white pith and outer membrane, then separate the segments from the inner membranes slicing down to the core with a sharp knife on either side of each segment.
4. Mound the crab salad and the celeriac side by side on a serving platter. Garnish the salad with the orange slices and the kumquats if you are using them, and serve immediately.