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Fresh Crab and Avocado Tian
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| Equipment needed: 4 pastry cutters, 2 ½ cm diameters |
| Ingredients |
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250g fresh white crabmeat |
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2 x ripe avocados |
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1x lemon |
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Seasoning |
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Lemon oil |
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50g parmesan |
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Fresh bread to serve |
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| Method |
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Mash the avocados into a smooth paste, mix with lemon juice and season. Mix the crab with a squeeze of lemon juice and season. |
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Oil the inside of the pastry cutters and press the avocado 1 cm from the bottom, press in the crab on top, set aside. |
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Grate the parmesan, use pastry cutters to fill with the cheese, on a lined baking tray, bake at 200oc for 10 mins until golden, set aside to cool. |
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4. To arrange on a plate, run a knife around the outside of the ring and push down, place the cooled parmesan crisp on the top of the crab, drizzle lemon juice over the pomegranate seeds and serve with fresh bread. |
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