Fresh Crab Tian – Lynda Booth

Fresh Crab Tian with Pickled Cucumber and Avocado Puree from Lynda Booth’s Dublin Cookery School


    Crab Tian

    • 1lb fresh white crabmeat
    • ¼ cucumber deseeded and cut into small dice
    • 2 vine tomatoes, quartered deseeded and finely chopped
    • 1 small bunch dill finely chopped
    • 1 small bunch coriander finely chopped
    • 1 lemon - zest and juice
    • 2 tbsp mayonnaise
    • 2 tbsp crème fraiche
    • Salt and cayenne pepper

    Pickled Cucumber

    • 1 cucumber
    • 50mls white wine vinegar
    • 50mls water
    • 50gr sugar

    Avocado Puree

    • 4 ripe avocados
    • Juice 2 limes
    • Splash of water


    For the crab tian
    Mix all the ingredients together in a bowl, taste and season with a little salt and cayenne

    For the pickled cucumber
    Heat the water, sugar and vinegar in a saucepan. Allow to cool. Slice the cucumber thinly using a peeler or a mandoline. Add to the liquid with a sprinkle of salt.

    For the avocado
    Put the flesh of the avocados in a food processor with the juice of the limes and a splash of water and blend till smooth. If you are making this ahead, pack into a narrow top bowl to minimise the amount of exposed surface area and seal with cling.
    Assemble the salad as shown and enjoy!

    4.50 avg. rating (85% score) - 4 votes

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