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
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.