Recipe courtesy of Glenisk and created by Rozanne Stevens
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Ingredients
1 mango, peeled and finely diced
2 avocados, peeled and finely diced
150g watercress or baby salad leaves
Juice of 1 lime
salt & pepper
Mustard cress shoots or alfalfa shoots
For the crab Mixture:
400g cooked crabmeat
2 tbsp Glenisk Crème Fraiche
Juice of 1 lime
2 tbsp chopped fresh coriander
3 spring onions, finely chopped
5 drops Tabasco sauce
salt & pepper
Instructions
Mix all the crab mixture ingredients together, season to taste. Place in fridge for 20 minutes.
Peel and finely dice the mango and avocado. DO NOT MASH. Place in separate bowls. Squeeze half a lime over each bowl. Season the avocado with salt and pepper.
Take a small handful of watercress and gently roll between cupped hands to form a loose ball. Place on a plate.
Take a tian and place on top of the watercress. Press 2 tablespoons of crab mixture into the tian. If you don’t have a tian, place a small mound of crab mixture on top of the cress. Spoon 1 tablespoon of avocado on top and press down. Finish with 1 tablespoon of mango. Garnish with a few mustard cress shoots.
