- 3 tbsp olive oil
- 1 garlic clove, thinly sliced
- 4 tomatoes, skinned, seeds removed, cut into four
- 400g/14oz white crabmeat
- 1 tsp curry powder
- 1 lemon, juice only
- salt and freshly ground black pepper
- 1 large bunch fresh chives, finely chopped
- 400g/14oz brown crabmeat, picked
- 1 tsp sweet smoked paprika
- 110ml/4fl oz double cream, lightly whipped
- 2 small punnets cress
Heat a frying pan until just warm then add two tablespoons of the olive oil, the garlic and tomatoes and cook over a low heat for 5-8 minutes, until the tomatoes are just softened. Remove from the heat and allow to cool.
Place four 5cm/2in x 8cm/3in chefs' rings onto a large flat plate.
Place three pieces of tomato in the bottom of each ring.
Place the white crabmeat, curry powder and a squeeze of lemon juice into a bowl. Mix together well and season with salt and freshly ground black pepper.
Place a layer of crab mixture into each chefs' ring over the tomatoes and smooth over.
Sprinkle over the chopped chives to cover the crabmeat mixture.
Mix the brown crabmeat with the smoked paprika and a squeeze of lemon, and season with salt and freshly ground black pepper. Spoon a layer of the brown crabmeat mixture over the top of each layer of chives.
Repeat the layering process with the remaining white crabmeat mixture, chives and brown crabmeat mixture until the ring is full.
Whisk the remaining lemon juice into the double cream and season, to taste, with salt and freshly ground black pepper.
Spoon the cream mixture over the top of the chefs' ring, smoothing over the top. Place into the fridge to chill for one hour.
To serve, remove the plate with the rings from the fridge and carefully transfer each ring to a serving plate.
Finely dice the remaining four pieces of tomato.
Remove each chefs' ring carefully then top the stack with a few pieces of tomato.
Place the cress into a bowl with the remaining one tablespoon of olive oil and salt and freshly ground black pepper. Mix well to coat then arrange a little cress around each stack.