Crab and avocado tian

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tian

Fresh, vibrant, creamy, zingy – a perfect starter or light lunch.

CRAB AND AVOCADO TIAN

INGREDIENTS serves 4

250g white crab meat

Large ripe avocado, peeled and chopped

60ml creme fraiche

Tspn fresh lime juice

Pinch curry powder

Chives, snipped

Red chilli, finely chopped (optional)

 

HOW TO PREPARE

Put avocado into a bowl with lemon juice and a little salt and pepper.

Mix the creme fraiche, curry powder with the crab meat and set aside.

Lay out greaseproof paper on a flat baking tray and put 4 large chef rings on top.

Spoon in the avocado, an equal amount in each chef ring, gently flattening with the back of a spoon.

Add a layer of crabmeat to each chef ring.

Refrigerate until you are ready to serve.

Remove from fridge, lift each chef ring using a spatula and put on a serving plate.

Gently twist each ring and lift away from the contents. (Don’t worry, the tians come out very easily).

Sprinkle with the chives and – if you like – chopped chilli to taste and you are ready to impress your guests.

About Author

Married to a younger man, we have a 99.9% wonderful 21 year old son and live in rural West Sussex. I spend my time making lists, pretending to do Pilates, avoiding housework – and trying to find something more interesting to do than all of those things.

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