Serves: 4Wellington chef Martin Bosley's spanner crab tartare with avocado-pineapple guacamole and coconut rice crisps.

Guacamole
1/2 an avocado
juice of 1 lemon
1/4 teaspoon Tabasco sauce
1 teaspoon plain mayonnaise
4 tablespoons pineapple, cut into 2mm dice

Push the avocado through a drum sieve. Add the lemon juice, Tabasco and mayonnaise. Mix until smooth then stir through the pineapple. Taste and season with salt and freshly ground black pepper. Reserve.

Coconut rice crispies
100g sugar
3 tablespoons water
35g Rice Bubbles
15g desiccated coconut

Combine the sugar and water in a small saucepan. Cook until the mixture forms a light caramel and reaches 170°C. Add in the Rice Bubbles and mix until they take on a sandy appearance. Keep mixing over a low heat until the Rice Bubbles turn golden again, then stir in the coconut. Remove from the heat, spread out on a tray and allow to cool.

Spanner crab tartare
120g cooked spanner crab meat
2 tablespoons mayonnaise
1 tablespoon coconut cream

Mix the crab with the mayonnaise and coconut cream. Season lightly with sea salt.

To assemble
Press the crab tartare firmly into square moulds. Drag the guacamole from the edge of each serving plate towards the centre then place a cube of crab tartare at the tip of the line. Top with a small pile of the crumbled coconutrice crispies.

Watch Martin Bosley create this dish for our Masterclass series.