Fresh crab meat and shredded basil leaves are served with a very fresh tomato and basil vinaigrette.
Lightly oil 4 timbales or ramekins and line each with cling film.
For the dressing,heat 1 tbsp olive oil in a pan and fry the onion and garlic until soft.
Add the chopped tomatoes and simmer for 30 minutes until very thick.
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.
Mix the crab-meat, basil, olive oil and lemon juice together in a bowl, then season with salt and pepper.
Spoon the crab mixture into the prepared dishes and lightly press it down.
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.
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 analysis per serving (4 servings)
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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