Prep time: 5 minutes
Cook time: 2 minutes
250g pack Tilda Coconut, Chilli & Lemongrass rice
100g fresh white crabmeat
180g crayfish tails in brine, drained
1 tbsp chopped chives
2 tbsp half fat crème fraiche (50g)
- Grease 4 x 175g ramekins or dariole moulds.
- Cook rice according to the pack, cool slightly. Stir in the crabmeat, crayfish, chives, lime zest and juice from half the lime. Chill until needed.
- Press into the moulds then up-turn onto plates and serve with salad and lime wedges.
Ideal served as a salad instead of in moulds. Try using Tilda Sweet Chilli and Lime variety or a 170g can white crab meat, drained.