- 500 g crab meat
- lime juice to taste (about 1 lime)
- 3 red chillis (medium size), deseeded, finely chopped
- 1 bunch coriander, finely chopped
- salt and pepper, to taste
- 2 tbsp mayonnaise
- 3 avocados, thinly sliced lengthways
- 50 g (roughly) salmon roe
- chives, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine all the crab mixture ingredients and season to taste. (The mayonnaise is only meant to bring the mixture together, not to add any taste, so don’t use too much.)
Line 8 round ramekins with cling film (this makes it easier to remove from the mould when plating). Line the avocado strips around the ramekin so you form an outer layer and spoon in the crab mix.
Press down and chill in the fridge for at least an hour.
Once ready to serve, carefully remove from moulds. Use the cling film to encourage the mixture out (you don’t want to ruin the shape and pattern of the avocado). Place in the middle of a large plate. Top with teaspoon of salmon roe and then two chive sprigs in a cross shape.