Try this delicious recipe courtesy of Tilda.


  • 250g pack Tilda Coconut, Chilli & Lemongrass rice

  • 100g fresh white crabmeat

  • 180g crayfish tails in brine, drained

  • 1 tbsp chopped chives

  • 1 lime

  • 2 tbsp half fat crème fraiche (50g)


  • 1.

    Grease 4 x 175g ramekins or dariole moulds.

  • 2.

    Cook rice according to the pack, and allow to cool slightly. Stir in the crabmeat, crayfish, chives, lime zest and juice from half the lime. Chill until needed.

  • 3.

    Press into the moulds then up-turn onto plates and serve with salad and lime wedges.

  • Cooking tips::

  • 1.

    Ideal served as a salad instead of in moulds.

  • 2.

    Try using Tilda Sweet Chilli and Lime variety

  • 3.

    If you cannot get hold of fresh crab meat, a 170g can white crab meat, drained will be fine


For more delicous recipes, visit Tilda Recipes

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