Crab Tian
Thinly slice the cucumber into ribbons and marinade in the white wine vinegar, sugar, salt, coriander seeds and a dash of water for at least half an hour.
In the meantime, mix the crab meat, most of the lime juice, chopped coriander, chilli and crème fraîche together in a bowl.
Dice the avocado and in a separate bowl mix with the rest of the lime juice, crushing it all together.
To serve, lay a quarter of the cucumber ribbons onto each plate. In a (roughly) 7cm cooking ring place a quarter of the avocado and spread evenly. Layer a quarter of the crab mix on top. Remove the ring and serve with brown (or gluten free) bread and butter if you wish.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
JANUARY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• LGT Photo Competition - Winning entries![]()
• Peter Baynton - Creating animated art![]()
• Andrew Fisher - Watercolour wonders![]()
• Life visits Brigg and Sleaford![]()
• Wellness Supplement - Steps to better health in 2025![]()
• Recipes - Winter warmers![]()
• Taste of Excellence - Award presentations![]()
• Education - Find the right learning environment![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-january-2025-digital-copy/
