Christmas Crab Starter.
This is my tasty, easy version of a crab tian. Instead of layering things up individually I create a nice fresh and vibrant salsa married with crab meat, lemon juice and creme fraiche served in one large layer to slice into portions at the table.
To serve make some homemade melba toast triangles.
Melba Toast
You will need:
Slices of bread – I use whole grain.
Method:
Cut the crusts off the bread.
Roll thinly with a rolling pin and cut into triangles.
Toast under a hot grill on both sides, the corners should curl up.
Cool and then store in airtight box before serving.
Christmas Crab Salsa Starter
You will need:
Small red onion
4 pineapple rings
Half cucumber
Half red pepper
Half yellow pepper
1 avocado
Half red chilli
Juice 1 lemon
400g crab meat
2 tbsp creme fraiche
Method:
Line a spring-form cheesecake tin with clingfilm, leaving enough film out over the edges so that it can be covered over when filled.
Peel and chop the red onion, pineapple, cucumber (deseeded) and peppers (deseeded), avocado – all into even size small pieces.
Finely chop the half red chilli.
Mix everything in a large bowl with the lemon juice, crab meat and creme fraiche.
Press the mixture into the lined cheesecake tin and cover over with the extra cling film.
Place a plate on top to weigh down and compact everything together.
Leave to chill in the fridge for a few hours or overnight.
To serve – remove the plate and open the spring-form sides and remove.
Pull back the clingfilm, place the serving plate or platter on top and then invert so that the cheesecake tin base is now on top. Remove the base and peel away the remaining clingfilm. (see picture)
Serve with melba toasts.
Enjoy!
‘Til next time, Sheila
