Fresh crab meat and shredded basil leaves are served with a very fresh tomato and basil vinaigrette.


  • For the timbales

  • 350g/12oz fresh white crab-meat

  • 10 fresh basil leaves, shredded very finely, 4 to garnish

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • salt and freshly ground black pepper

  • small salad leaves, to serve

  • For the Tomato and Basil Dressing

  • 6 tbsp olive oil

  • 1 small onion, chopped

  • 1 small garlic clove, chopped

  • 200g can chopped tomatoes

  • 55ml/2fl oz red wine vinegar

  • 2 tbsp sugar

  • 1 tbsp sherry vinegar


  • 1.

    Lightly oil 4 timbales or ramekins and line each with cling film.

  • 2.

    For the dressing,heat 1 tbsp olive oil in a pan and fry the onion and garlic until soft.

  • 3.

    Add the chopped tomatoes and simmer for 30 minutes until very thick.

  • 4.

    Put the vinegar and sugar into a small pan and boil down to about 1 tsp. Add to the tomato sauce and leave to cool. Season with salt and pepper.

  • 5.

    Mix the crab-meat, basil, olive oil and lemon juice together in a bowl, then season with salt and pepper.

  • 6.

    Spoon the crab mixture into the prepared dishes and lightly press it down.

  • 7.

    Put the remaining oil for the dressing into a bowl with the sherry vinegar and whisk together. Stir in the tomato sauce and adjust the seasoning if necessary.

  • 8.

    Turn out the timbales on to four plates and, using a teaspoon, spoon the dressing around each one. Place a pile of small leaves alongside and serve garnished with basil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 355kj
  • Fat Total 27g
  • Saturated Fat 4g
  • Protein 16g
  • Carbohydrate 10g
  • Sugar 8g
  • Sodium 552mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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