Crab mayo bowl with red rice

The Mail on Sunday - You - - Food Ann Ebelli -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.