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courtesy of Dublin Cookery School
- 1lb fresh white crabmeat
- ¼ cucumber deseeded and cut into small dice
- 2 vine tomatoes, quartered deseeded and finely chopped
- 1 small bunch dill finely chopped
- 1 small bunch coriander finely chopped
- 1 lemon - zest and juice
- 2 tbsp mayonnaise
- 2 tbsp crème fraiche
- Salt and cayenne pepper
- 1 cucumber
- 50mls white wine vinegar
- 50mls water
- 50gr sugar
- 4 ripe avocados
- Juice 2 limes
- Splash of water
For the crab tian
Mix all the ingredients together in a bowl, taste and season with a little salt and cayenne
For the pickled cucumber
Heat the water, sugar and vinegar in a saucepan. Allow to cool. Slice the cucumber thinly using a peeler or a mandoline. Add to the liquid with a sprinkle of salt.
For the avocado
Put the flesh of the avocados in a food processor with the juice of the limes and a splash of water and blend till smooth. If you are making this ahead, pack into a narrow top bowl to minimise the amount of exposed surface area and seal with cling.
Assemble the salad as shown and enjoy!