Tian of Crab and Avocado

imageThe thing about Christmas lunch is that you want it to look special, but it helps if the appetizer isn’t overly filling or a pain to make. This one hits on both counts. First you make it in advance, and just take it from the fridge and put it onto the plate before serving. Second, the light crab flavour, with the coriander hit smoothed by that silky avocado mix is a magical start to Christmas lunch. This can feed six, personally I prefer this for four and get a bit more out of it. Some wholemeal toast on the side, with butter in the dish add to the delight of it all.


  • 6oz (170g) White Crabmeat
  • 2 Avocados, Ripe, Peeled and Roughly Chopped
  • 1/3 Chilli, deseeded and finely chopped
  • Fresh Coriander, chopped
  • Zest Lime of 1 Lime
  • Juice of 1/2 Lemon
  • tablespoon of double cream, table-spoon of mayo (keep adding until you have the consistency you like)
  • 2 tomatoes deseeded and chopped.


  1. In a bowl place crabmeat, coriander, zest of lime, cream and mayo and mix. Season.
  2. In another bowl place avocado, chilli, juice of lemon and season.
  3. Using a chef ring or cutter place an amount of avocado into the ring, and then the crab on top. Add tomatoes to the top and bread to the side.



About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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One Response to Tian of Crab and Avocado

  1. Pingback: Crab Linguine | Cooking At Zero Degrees

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