East Lothian Crab Timbale Recipe

• 23 Jun 2009

Serves 4 people

Ingredients:

Crab mix
200g white crab meat
50g crème fraiche
1 tbs Dijon grain mustard
1tsp mayonnaise
1tbs chopped chives

Bound all the ingredients together and chill

Salsa
½ mango diced
2 avocados diced
1tsp finely chopped chilli (no seeds)
1tbs chopped coriander
1tbs finely chopped red onions
1tbs lime juice
1tsp chopped pickled ginger

Again bound all the ingredients together and keep in the fridge

Gaspacho
4 vine tomatoes
1clove of garlic
1spring of tarragon
1 spring of basil
1 red pepper
1 cucumber with skin off and seeds off
1 red chilli chopped with the seeds
1 tbs cherry vinegar
½ juice of a lemon
10ml olive oil
Salt to taste

Method:

Put all the vegetables in a blender and blitz until smooth, strain through a fine sieve and finish with the olive oil, vinegar and emon juice. Season and put in the fridge.

Now build the timbale in metal rings, first add the salsa then the crab mix and top it up with cream fraiche to seal.

Serve it with the gaspacho very cold and a drizzle of olive oil.

I suggest drinking a wine from the Loire valley like Sancerres, Muscadet or a Sauvignon Blanc from chile