Dressed crab with fresh yoghurt and coriander
For the dressed crab
- 250g/9oz white crabmeat
- salt, to taste
- pinch smoked paprika
- 50g/2oz mayonnaise
- 50g/2oz plain live yoghurt
- small handful fresh coriander, chopped
- ½ lemon, juice only
For the egg and caper salad
- 5 free-range eggs
- 75g/2¾oz capers
- ½ lemon, zest only
- small handful fresh flatleaf parsley, coarsely chopped
- 50g/2oz salad cream
- salt and freshly ground black pepper
For the dressed crab, place the crabmeat in a bowl, season with salt and smoked paprika. Mix in the mayonnaise, yoghurt, coriander and lemon juice to taste.
Place four metal chef rings onto a tray lined with cling film and spoon the mixture into them. Chill in the fridge until needed.
For the caper and egg salad, place the eggs into boiling water and cook for six minutes, or until hard boiled. Remove the eggs from the water and refresh in cold water. Peel and coarsely chop.
In a bowl, mix the chopped eggs, capers, lemon zest and parsley. Bind the mixture together with the salad cream and season with salt and freshly ground black pepper.
To serve, place the metal rings with the dressed crab onto serving plates then carefully remove the rings. Garnish with the egg and caper salad and rocket and serve with the toasted bread.