Crab tian Recipe
- 3 tbsp olive oil
- 1 garlic clove, thinly sliced
- 4 tomatoes, skinned, seeds removed, cut into four
- 400g/14oz white crabmeat
- 1 tsp curry powder
- 1 lemon, juice only
- salt and freshly ground black pepper
- 1 large bunch fresh chives, finely chopped
- 400g/14oz brown crabmeat, picked
- 1 tsp sweet smoked paprika
- 110ml/4fl oz double cream, lightly whipped
- 2 small punnets cress
- Heat a frying pan until just warm then add two tablespoons of the olive oil, the garlic and tomatoes and cook over a low heat for 5-8 minutes, until the tomatoes are just softened. Remove from the heat and allow to cool.
- Place four 5cm/2in x 8cm/3in chefs' rings onto a large flat plate.
- Place three pieces of tomato in the bottom of each ring.
- Place the white crabmeat, curry powder and a squeeze of lemon juice into a bowl. Mix together well and season with salt and freshly ground black pepper.
- Place a layer of crab mixture into each chefs' ring over the tomatoes and smooth over.
- Sprinkle over the chopped chives to cover the crabmeat mixture.
- Mix the brown crabmeat with the smoked paprika and a squeeze of lemon, and season with salt and freshly ground black pepper. Spoon a layer of the brown crabmeat mixture over the top of each layer of chives.
- Repeat the layering process with the remaining white crabmeat mixture, chives and brown crabmeat mixture until the ring is full.
- Whisk the remaining lemon juice into the double cream and season, to taste, with salt and freshly ground black pepper.
- Spoon the cream mixture over the top of the chefs' ring, smoothing over the top. Place into the fridge to chill for one hour.
- To serve, remove the plate with the rings from the fridge and carefully transfer each ring to a serving plate.
- Finely dice the remaining four pieces of tomato.
- Remove each chefs' ring carefully then top the stack with a few pieces of tomato.
- Place the cress into a bowl with the remaining one tablespoon of olive oil and salt and freshly ground black pepper. Mix well to coat then arrange a little cress around each stack.