Crab tartare

Serving size 4   Prep time 15 minutes
Cook time 10 minutes

2 fresh avocadoes
1 tin raw spanner crab meat
mayonnaise, to taste
parsley, chopped
banana shallots, chopped
pinch salt and pepper, to taste
1 tin tobiko or salmon roe

• Dice avocadoes and toss with crab meat, mayonnaise, parsley and banana shallots.
• Season to taste with salt and freshly ground black pepper.
• Press the crab and avocado mixture into a 3-inch round pastry ring mould.
• Top with an even layer of tobiko or salmon roe, unmould and serve.

Excerpt from the December 2011 issue of epicure.

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