Blue Crab, Citrus and Capsicum Salad

Crab salad

¾ cup Crabmeat, picked through for bones
2 oz Citrus segments, small diced such as oranges, grapefruit, and tangelos
1 cup citrus juice from the above citrus segments (This is optional and can be emitted)
Pinch Chives minced
Pinch of cayenne pepper
1 Tbsp olive oil
Salt and pepper to taste
Roasted Capsicum Sauces
1 each yellow capsicum (bell pepper)
1 each red capsicum (bell pepper)
Olive oil for coating.
Touch of salt

Crab salad
In a small sauce pan, heat the citrus juices slowly to concentrate the flavor, reduce down to approximately ¼ cup concentrate and put to the side to cool (optional)
In a mixing bowl, gently toss the crabmeat with the citrus, citrus reduction (optional), olive oil, chives and a pinch of cayenne, and salt and pepper to taste.

Roasted Capsicum Sauces
Lightly coat the capsicums in olive oil and salt. Place on a baking sheet and cook in a pre-heated oven at 350 degrees for approximately 10-15 minutes turning occasionally. You are looking for the capsicums to be cooked through, soft to a poke of a knife or fork but not overcooked or dark roasted.
When cooked through, remove from the oven and place the capsicums on a plate and cover with plastic wrap and refrigerate so that it is cool to touch.
When cooled, remove the skin from the capsicums with a small knife, run under tap water if needed. Scrape the seeds away from the meat.
Place each colored capsicum separately in a bar blender or hand blender and add a touch of water and a pinch of salt. Puree to create a fine sauce. Add more water if needed.
Do the same for the second color.

Plating
Spoon the two sauces on the plate rotating the colors from top to bottom.
Using a ring mold, scoop the crab salad and lightly press and place into the center of the plate. Garnish with chives and sliced ripe avocado when available.