Avocado & crab tian with citrus salad & dill crème fraîche

Avocado & crab tian with citrus salad & dill crème fraîche

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Crab meat has to be one of my favourite ingredients, and in its classic combination with avocado, it has been around on menus for as long as scampi and chips. Along with grapefruit, the three taste great together. This is a perfect quick starter for a dinner party.

Ingredients

Quantity Ingredient
2 ripe avocados
1 pink grapefruit
1 large orange
2 tablespoons fresh dill leaves
100ml creme fraiche
400g white crab meat
sea salt
freshly ground black pepper

Method

  1. Peel and slice the avocados and segment the grapefruit and orange. To do this, cut the skin and pith off with a sharp knife, then cut into the fruit between the membranes to release the segments. Cut them into small pieces.
  2. Finely chop the dill. Whisk together the crème fraîche and dill in a small bowl and season with salt and pepper.
  3. Take 4 chef rings or large, deep cookie cutters. Place some avocado slices in the bottom of each one and top with crab meat. Finish with a layer of the dressing.
  4. Slide a wide spatula or fish slice under each chef ring and carefully transfer it to a plate. Remove the chef ring and scatter the citrus fruit around it, and more dressing, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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