Crab Timbale - Ocean Isle
Meet our chef – Phil Reed… Originally a native of York, culinary trained in UK and France.
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Cooking tools:
- Juicer
- Blender
- Immersion blender
- Fine-mesh sieve
- Cake ring
- Kitchen scale
- Offset spatula
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Serving bowl
- Refrigerator
Ingredients
- 320 g Ocean Isle Premium crab meat
- 60 g fennel, finely diced
- Juice of 1 unwaxed lemon
- 10 g fresh coriander
- 15 ml mayonnaise
- 100 g ripe avocado
- Juice of half an unwaxed lemon
- 30 g Philadelphia or crème fraîche
- 50 g red pepper
- 50 g cucumber
- 35 g onion
- 5 g garlic
- 200 g ripe tomatoes
- 40 g white bread
- 10 cl white wine vinegar
- Salt, pepper and cayenne, to taste
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