Dressed crab with yoghurt and coriander
Recipe Type: Main
Author:
Serves: 4
This simple but sophisticated dish is perfect for spring and summer when you want to enjoy cold food and refreshing dishes.
Save yourself the hassle of preparing the dressed crab by using of our own ready-prepared dressed crab. Fresh and tasty, all that is left to do is to enjoy!
Ingredients
- For the dressed crab:
- 250g white crabmeat
- Salt, to taste
- pinch smoked paprika
- 50g mayonnaise
- 50g plain live yoghurt
- small handful fresh coriander, chopped
- ½ lemon, juice only
- For the egg and caper salad:
- 5 free-range eggs
- 75g capers
- ½ lemon, zest only
- A small handful of fresh flatleaf parsley, coarsely chopped
- 50g salad cream
- Salt and freshly ground black pepper
- To serve:
- 50g rocket
- Crusty loaf, sliced, drizzled with olive oil and toasted
Instructions
- For the dressed crab, place the crabmeat in a bowl, season with salt and smoked paprika. Mix in the mayonnaise, yoghurt, coriander and lemon juice to taste.
- Place four metal chef rings onto a tray lined with cling film and spoon the mixture into them. Chill in the fridge until needed.
- For the caper and egg salad, place the eggs into boiling water and cook for six minutes, or until hard boiled. Remove the eggs from the water and refresh in cold water. Peel and coarsely chop.
- In a bowl, mix the chopped eggs, capers, lemon zest and parsley. Bind the mixture together with the salad cream and season with salt and freshly ground black pepper.
- To serve, place the metal rings with the dressed crab onto serving plates then carefully remove the rings. Garnish with the egg and caper salad and rocket and serve with the toasted bread.
