This crab roulade is a fresh, refined appetizer that’s as beautiful as it is delicious. Heron Point crab meat is folded with crème fraîche, shallots, and chives, then wrapped in thin avocado slices for a silky, elegant presentation. The dish is finished with a bright, tropical passionfruit emulsion that adds just the right touch of acidity and sweetness. Perfect for entertaining, it’s a modern take on a crab dish that highlights balance, texture, and pure coastal flavor.

Instructions

Crab Filling

1. In a medium sized mixing bowl combine all ingredients together
2. Roll out a layer of plastic wrap onto a damp, flat surface
3. Place 1/10 of crab mix on plastic wrap and roll tightly into a cylinder, twisting the ends. Repeat until you have 10 logs
4. Chill logs in the refrigerator for 15 minutes
5. Prep avocados and wrap each log with half an avocado

Passionfruit Emulsion

1. In a blender, puree shallot and passionfruit puree until smooth on medium speed
2. Reduce speed to low and slowly stream in oil until thickened

To Serve

1. Garnish each crab roll with sesame seeds, chives, Fresno chili slices and a few micro herbs