• 20min
  • 30min
  • Easy
  • 6 Servings
0 vote


  • 1 Pink Lady® apple
  • 3 tbsp olive oil
  • 1 scallion
  • 1 lime
  • 1 avocado
  • Sea salt
  • 1 third cucumber
  • 120 g crab meat
  • A bit of Espelette chilli pepper
  • 30 g bean sprouts


  1. Peel, stone and dice the avocado.
  2. Cut the cucumber in half lengthways and remove the seeds
  3. Finely dice the cucumber, scallions and the Pink Lady® apple.
  4. Finely chop the crab meat.
  5. Put the ingredients in a bowl.
  6. Whisk the lime juice with the olive oil. Add the salt.
  7. Pour the dressing over the caviar and lightly mix.
  1. Spoon the caviar into the verrines.
  2. Refrigerate for 30 minutes.
  3. Before serving, decorate the caviar with bean sprouts and sprinkle with Espelette pepper.

Pink Lady® top tip

You can replace the bean sprouts with a few finely chopped coriander leaves and the scallions with spring onions.

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