Tian of crab and avocado with bloody Mary sauce

Tian of crab and avocado with bloody Mary sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
400g white crab meat
200g brown crab meat
150ml Mayonnaise
4 plum tomatoes
2 ripe avocados, not overly soft
1 lemon
worcestershire sauce
tabasco sauce
salt
ground white pepper
chervil sprigs, to serve

For the Bloody Mary sauce

Quantity Ingredient
300g ripe plum tomatoes
25ml red wine vinegar
15g tomato puree
10g tomato ketchup
2 tablespoons vodka, (optional)
1/2 teaspoon celery salt
25ml olive oil
tabasco sauce
salt
freshly ground black pepper

Method

  1. Put the white and brown crab meat into separate bowls. Add 2 tablespoons mayonnaise to each bowl, adding a little more if necessary to just bind them together (the brown meat may not need as much). Season both with salt and white pepper, cover and set aside in the fridge.
  2. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry, peel, deseed and finely dice. Halve and remove the stones from the avocados, then finely dice (the same size as the tomato). Juice half the lemon and sprinkle a little over the avocado to stop it from discolouring. Set aside 1 teaspoon each of avocado and tomato for a garnish.
  3. Mix the remaining tomato and avocado together and season to taste with a little Worcestershire sauce, Tabasco, salt and white pepper. Set aside.
  4. To make the sauce, blanch, refresh and peel the tomatoes as above, then chop roughly. Transfer to a blender with the wine vinegar, tomato purée, ketchup, vodka, if using, and celery salt. Blend until smooth, then strain through a fine sieve into a jug. Whisk in the olive oil and season to taste with Tabasco, salt and black pepper.
  5. Place a 9 cm diameter cutter, 3 cm deep, on each plate. Fill it one-third full with the avocado mixture, then add a layer of brown crab meat mixture, then white. Season the remaining mayonnaise with lemon juice, salt and white pepper and spread a thin layer on top of each tian.
  6. Carefully remove the cutters. Spoon the sauce around the tians and garnish with sprigs of chervil and the reserved avocado and tomato dice.
Tags:
Leiths School of food and wine
cookery course
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