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For the vinaigrette, finely chop the lemongrass and place into a pot with the oil. Fry until the lemongrass starts to sizzle.
Remove from the heat and allow to infuse for 30 minutes - 1 hour before straining the oil into a bowl and discarding the lemongrass.
For the avocado cream, blend the avocado flesh with the crème fraîche and half the lemon juice until smooth.
Combine the infused oil with the remaining ingredients, whisk and season to taste with salt and pepper. Set aside.
Season well and pour the remaining lemon juice on top. Chill until ready to serve.
To make the salad, marinate the carrots and turnips in the lemongrass vinaigrette for 10 minutes.
Meanwhile, bring a large pan of water to the boil. Add the crabs and cook for 6 minutes.
Plunge into cold water for another 5 minutes before removing the flesh. Mix with crème fraîche, lemon juice, chilli and herbs. Season to taste with salt and pepper.
Serve onto plates with the marinated vegetables, tomato quarters and pink grapefruit segments. Pour over the avocado cream and garnish with mint leaves, chervil and watercress.