Wednesday 12th August 2020
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Serves 4
Preparation time: 20-25 Minutes

400g white crab meat
1 lime, zested & juiced
20g chopped coriander
1 red chilli, finely diced
50g crème fraîche
1 ripe avocado
½ cucumber
3 tablespoons white wine vinegar
2 tablespoons caster sugar
1 teaspoon sea salt

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Recipe by Chris Davey

Chris Davey, Head Chef at Oaklands Hall Hotel gives us our recipe for September.

Thinly slice the cucumber into ribbons and marinade in the white wine vinegar, sugar, salt, coriander seeds and a dash of water for at least half an hour.

In the meantime, mix the crab meat, most of the lime juice, chopped coriander, chilli and crème fraîche together in a bowl.

Dice the avocado and in a separate bowl mix with the rest of the lime juice, crushing it all together.

To serve, lay a quarter of the cucumber ribbons onto each plate. In a (roughly) 7cm cooking ring place a quarter of the avocado and spread evenly. Layer a quarter of the crab mix on top. Remove the ring and serve with brown (or gluten free) bread and butter if you wish.

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