Name: Zesty crab with melba toast recipe
Prep time: 40 min
Total time: 2 h 40 min
Yield: Serves: 4
Ingredients: 100g (3½oz) white crabmeat; 125-150g (4-5oz) cooked king prawns, chopped; 4 spring onions, finely sliced; 2 level tbsp freshly chopped dill; 1 tbsp virgin olive oil; Finely zested rind ½ lemon; Salt and ground black pepper; ½ x 200ml carton crème fraiche; Salmon caviar and sprigs of dill, to garnish (optional); Melba toast, to serve; 4 metal rings, 7cm (2¾in) in diameter, oiled

By Sue McMahon

published 24 April 2011

in Recipes

Fancy starters needn't be hard to make. Simply mix up some crab meat with a zesty dressing and top with a creamy sauce to make these delicious bites - they'll never guess how easy they were!

Ingredients

100g (3½oz) white crabmeat
125-150g (4-5oz) cooked king prawns, chopped
4 spring onions, finely sliced
2 level tbsp freshly chopped dill
1 tbsp virgin olive oil
Finely zested rind ½ lemon
Salt and ground black pepper
½ x 200ml carton crème fraiche
Salmon caviar and sprigs of dill, to garnish (optional)
Melba toast, to serve
4 metal rings, 7cm (2¾in) in diameter, oiled

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Method

Line a small baking tray with cling film and place the 4 metal rings on the tray.
Place the crabmeat, prawns, spring onion, dill, oil, lemon juice and seasoning in a bowl and mix well. Divide the mixture between the 4 rings, pressing it down firmly.
Stir the crème fraiche to soften it and spread it over the top of the fish mixture. Chill for at least 2 hours, or overnight.
To serve, slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring.
Garnish with a little salmon caviar and a sprig of dill, and serve with Melba toast.

Top Tip for making Zesty crab with melba toast

If you don’t have cooking rings, you can serve the mixture in ramekin dishes.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.