Crab mayo bowl with red rice
SERVES 4 GET IT TOGETHER Cook 80g red rice according to packet instructions, drain, rinse under the cold tap and set aside to cool. Finely slice 4 sticks celery heart and have ready 4 handfuls lamb’s lettuce and 8 pickled chillies (for example, Fragata brand). Divide all the above ingredients attractively among four suitable bowls or soup plates, or arrange on one large platter for sharing. DRESS THE CRAB & SERVE Combine 30g mayonnaise, 30g zero-fat greek yoghurt, a squeeze of lemon juice, ½ tsp dijon mustard and, if wished, a pinch of ground mace. Stir in 1 tbsp finely chopped dill then fold in 200g white or mixed crab meat. Divide the crab mayo among the bowls and dust with cayenne pepper. Scatter over some finely sliced spring onions and a little more chopped dill, and accompany with lemon wedges.