Ingredients

Steps

• Season the crabmeat with salt and smoked paprika in a bowl.
• Mix in the mayonnaise, yoghurt, coriander, and lemon juice.
• Spoon the mixture into four metal chef rings on a lined tray and chill.
• Boil the eggs for six minutes until hard boiled.
• Refresh the eggs in cold water, then peel and coarsely chop them.
• Mix the chopped eggs, capers, lemon zest, parsley, and salad cream.
• Season the egg salad with salt and pepper.
• Place the crab rings onto plates and carefully remove them.
• Garnish with the egg salad and rocket and serve with toasted bread.