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Avocado, Crab and Cilantro Salad

DIRECTIONS

Scrape or peel the potatoes.
Cover with water, add a good pinch of salt and a sprig of mint. Bring to a boil and simmer for about 15 minutes, until tender. Drain the potatoes, cover and keep warm until needed.
Remove the legs and claws from each crab. Crack these open with the back of a chopping knife, and remove the white meat.
Turn the crab on its back and push the rear leg section away with the thumb and forefinger of each hand. Remove the flesh from inside the shell.
Discard the "dead men's fingers," the soft gills that the crab uses to filter impurities in its diet. Apart from these and the shell, everything else is edible, both white and dark meat.
Split the central body section open with a knife, and remove the white and dark flesh with a pick or skewer.
Combine all the dressing ingredients in a screw-top jar and shake. Put the salad leaves in a large bowl, pour on the dressing toss well.
Distribute the leaves among four serving plates. Top with the avocado, crab, tomatoes and warm new potatoes. Season with salt, pepper and freshly grated nutmeg and serve.