Crab and Avocado Salad

• 1 × 1 kg (2 lb) live cock crab
• 2–3 tbls mayonnaise

Plunge the live crab into boiling, salted water and cook for 15 minutes. Remove from the pan and place the crab on its back. Twist off the claws and legs, crack the shell of each one carefully and extract all the flesh. Open up the crab by first pulling off the tail from the underside and throwing away. Slide the point of a knife between the shell and body, loosen and ease it out, set aside. Sc