Crab and Crème Fraîche Salad
Yesterday the fish kick continued – I bought a gorgeous dressed crab and used the white and brown meat for a satisfying simple lunch – just mixed it with 2 tablespoons of crème fraîche, a merest hint of lemon juice, finely chopped flat leaf parsley and a sprinkle or two of black pepper. Served on a green salad bed with slices of avocado and the best toms I could buy plus a swish of fig crema di balsamico.
And last night I had more fish! But this time I went to our local fish and chip shop and had the most wonderful deep fried haddock in a beer batter – lazy I know – but scandalously delicious!
Let me know if you are enjoying any good fish dishes at the moment!
Lazy Saturday early evening spent sipping mellow merlot and listening to the Latin station on Spotify. About 7pm we started thinking about supper and we began with this as the starter – deliciously, deliciously simple, with a little zing!
125 gm white crabmeat, 5 tbsp of double cream and 1 tsp of chilli powder. Cut 2 avocados in half, remove the stone – whoever leaves it in?! Fill the holes with the crab mixture. Top each with a good grating of parmesan and a sprinkling of white breadcrumbs. Pop under a HOT grill and keep an eye on it. When the topping starts to brown and bubble a tad…take it out and serve. Is that simple or is that simple?
I’m off for a top up of vino – will tell you what we had for the main course very soon! Cheers!