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Crab Tian

A sophisticated tiered seafood appetiser layering white and brown crabmeat with tomatoes, chives, and cream, served with dressed cress.

Seafood Appetiser Gluten Free Crab James Martin

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

8.7g

per serving

34.8 g total

Fat

39.1g

per serving

156.4 g total

Protein

39.7g

per serving

158.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

110

Double Cream

Lightly whipped

Fruits

piece

Lemon

Juice only

NutsSeeds

clove

Garlic

Thinly sliced

teaspoon

Curry Powder

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

bunch

Chives

Finely chopped

teaspoon

Sweet Smoked Paprika

OilsFats

tablespoon

Olive Oil

Divided use

Seafood

400

White Crabmeat

400

Brown Crabmeat

Picked

Vegetables

piece

Tomatoes

Skinned, seeds removed, and quartered

punnet

Cress

Small punnets

Method

Cook garlic and tomatoes in 30ml olive oil over low heat for 8 minutes until softened.

Place four 5cm x 8cm chefs' rings onto a flat plate.

Arrange three pieces of cooked tomato in the bottom of each ring.

Mix white crabmeat, curry powder, lemon juice, and seasoning in a bowl.

Layer white crab mixture over the tomatoes in each ring.

Top the white crab layer with chopped chives.

Mix brown crabmeat with paprika, lemon, and seasoning, then layer over the chives.

Repeat the layering with remaining white crab, chives, and brown crab until rings are full.

Whisk remaining lemon juice into double cream and season.

Spoon seasoned cream over the rings, smooth the tops, and chill for one hour.

Transfer each ring carefully to individual serving plates.

Finely dice the remaining tomato pieces.

Remove the rings and garnish the stacks with the diced tomato.

Toss cress with 15ml olive oil and seasoning, then arrange around the crab stacks.

made with
a toodle. project