Crab Tian

Serving size: 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

Featured in:
September 2019

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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