HERO INGREDIENT: Ocean Isle Premium crab meat, 100g
Tabasco Mayo Crab & Avo Cocktail
Mix the mayo with the lemon zest, Tabasco and garlic.
Fill the bottom of each glass with the cos lettuce. Cover with crab meat. Season. Spoon over the Tabasco mayo.
Top with avocado and sprinkle over the tarragon.
In a frying pan, sizzle the garlic gently in some butter or olive oil with the chilli. Add the white wine and capers. Sauté for about 5 minutes until the garlic has cooked but be careful it doesn’t burn. Stir in the crème fraîche.
Simmer the pasta in the pan for approximately 7 minutes, until al dente. Drain.
Stir the garlic and capers mix from the pan with the pasta. Spoon in the crab meat. Season with salt and pepper. Serve.
Lime & Cucumber Crab Towers
In a bowl, mix the crab meat, diced cucumber, lime juice and zest and coriander. Season with salt and pepper. Taste.
Dice the avocado or smash it up. Season. You can add a pinch of chilli if you wish.
To assemble, place the cylinder mould on the plate. Press down the avocado with a spoon. Then add the crab and cucumber salad. Remove the ring. Garnish with a few extra coriander leaves.
COOK’S TIP: You’ll need a ring mould or you can make an alternative ring with baking or wax paper fixed in a cylinder.
Preheat the oven to 190°C. Roll out the pastry and with a scone or cookie cutter, cut out enough cases to fit your tartlet or muffin tin.
Grease the tin with butter or a splash of olive oil and line with the pastry cases.
Whisk the eggs and milk. Season. Stir in the dill, lemon zest and then add the crab and smoke salmon.
Pour into the pastry cups in the tin. Brush the edge of each tartlet with beaten egg so they’re golden when they come out of the oven.
Bake for 25 minutes. Serve with salad.
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