Crab & Avocado Timbales
Jane Lovett
4
A lovely, very easy and very popular summer recipe – fresh and healthy too!
ingredients
- 1 large ripe avocado
- 225 g (9 oz) fresh white crab meat
- 4 tsp crème frâiche (or mayonnaise if you prefer)
- juice of ½ a lime or lemon
- dried chilli flakes (or Aleppo pepper or pul biber)
directions
1. Halve the avocado and remove the stone. Thinly slice the flesh widthways within its skin. Scoop the flesh out onto a plate or board, using a tablespoon.
2. Place four chef’s rings in the middle of four plates (alternatively use a pastry cutter approx. 7cm in diameter, or line ramekins with cling film). Arrange a single layer of avocado slices in the bottom of each ring, fitting the curve of the avocado around the outer contours of the ring, then filling in the middle with smaller pieces of avocado.
3. Divide the crab roughly in half. Divide one half between the four rings, pushing the crab down on top of the avocado bases. Top these with a final layer of avocado, followed by the last of the crab. Press down gently with the back of a teaspoon. Squeeze a little lime or lemon juice over each ring.
4. Spread and smooth a layer of crème frâiche (or mayonnaise) over the top of each ring, to cover the crab. Remove the rings and decorate with any of the topping suggestions (left).