Method
Ingredients
Ingredients
- 1 pouch of Tilda Coconut, or Chilli & Lemongrass Steamed Basmati rice
- 100g fresh white crabmeat
- 180g crayfish tails in brine, drained
- 1 tbsp chopped chives
- 1 lime
- 2 tbsp half fat crème fraiche (50g)
Method
-
Grease 4 x 175g ramekins or dariole moulds.
-
Cook rice according to the pack, and allow to cool slightly.
-
Stir the crabmeat, crayfish, chives, lime zest and juice from half the lime into rice, chill until needed.
-
Press into the moulds then up-turn onto plates and serve with salad and lime wedges.
