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Dressed Crab with Spiced Tomatoes and Avocado Purèe
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Dressed Crab with Spiced Tomatoes and Avocado Purèe
Serves: 4
Ingredients
- Avocado purée
- 2 ripe avocados
- Juice of 1 lime
- Splash of Tabasco
- 225g fresh crabmeat
- Small splash of good-quality olive oil (if you wish, use mayonnaise instead, with a small squeeze of lemon juice)
- Pinch of rock salt and freshly ground black pepper
- Salt and freshly ground black pepper to taste
- Spiced tomatoes
- 4-5 large tomatoes
- 2 large shallots, finely diced
- 1 clove garlic
- 1 small red chilli, finely diced
- Chopped coriander
- Pinch of Chinese five spice
- Pinch of paprika to garnish
- salt and freshly ground black pepper
- 1 tablespoon good olive oil
Method
- For the avocado purée, skin the avocados and put the flesh in a food processor with all the other ingredients. Blend until smooth. If not using straight away, lay some clingfilm directly onto the purée and refrigerate until needed.
- Mix the crabmeat with all the other ingredients. Check carefully for any shell.
- For the spiced tomatoes, blanch the tomatoes, then skin, de-seed and dice them. Sweat the shallots in the olive oil with the garlic and chilli until soft. Stir in the tomatoes, coriander and Chinese five spice and season to taste. Leave to cool.
- To assemble, use an 8cm ring mould for each serving. Press a layer of tomatoes in the bottom, then a layer of crabmeat. Pack down firmly. Finally add a layer of avocado purée. Smooth this off well with a palette knife. Gently lift off the ring. Garnish with a little diced tomato and a sprinkling of paprika.
Comments
This recipe was first published in May 1999.
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