MAKES 16 (8 of each flavour – easily doubled) PREP 20 mins NO COOK EASY
for the avocado & tomato layers 2 ripe avocados, peeled and stoned (medium) 1/2 lime, juiced 2 large ripe tomatoes (225g) 1 very small shallot, quartered few shakes Worcestershire sauce
1 tsp tomato purée for the crab verrines 125g pack fresh crabmeat, a mix of white and brown meat
for the Mexican verrines
1 small shallot, very finely chopped 220g can kidney beans, drained 1½ tbsp finely chopped coriander
½ tsp ground cumin
1/2 lime, juiced sriracha, to serve (optional)
4 tsp bio yogurt smoked paprika, to serve 1 Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
2 For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat. 3 For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge. 4 Dust the crab verrines with paprika. Top the Mexican verrines with 1/2 tsp yogurt, then dust with paprika to serve.
GOOD TO KNOW gluten free
PER CRAB VERRINES (8) 57 kcals • fat 4g • saturates 1g
• carbs 1g • sugars 1g • fibre 1g • protein 3g • salt 0.2g PER MEXICAN VERRINES (8) 62 kcals • fat 4g • saturates 1g
• carbs 4g • sugars 1g • fibre 2g • protein 2g • salt 0.2g