Crab-Filled Tomato and Cream Cheese Ring

Name: Crab-Filled Tomato and Cream Cheese Ring
Ingredients: ½ pint/285 ml freshly squeezed orange juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tbsp Worcestershire sauce; 6 tomatoes, liquidized and sieved, to give roughly ¾ pint/420 ml purée; 6 tomatoes, liquidized and sieved, to give roughly ¾ pint/420 ml purée; 1 oz/28 g powdered gelatine; 1 lb/450 g crab meat, white and brown meats mixed; 2 tbsp mayonnaise; 1 large garlic clove, skinned and chopped; 2 tbsp finely chopped parsley; 8 oz/225 g cream cheese; 4 oz/112 g cooked Basmati rice

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This makes a good buffet dish as well as a convenient first course, because it is very decorative. It is also a good main course for lunch – in fact, a most versatile dish! The ring mould is made of tomatoes and cream cheese, flavoured with garlic and flecked with chopped parsley. The parsley provides a good colour contrast. The centre of the ring is filled with a mixture of fresh crab and rice, bound together with a little mayonnaise. The ring mould can be made a day in advance.

Ingredients

Lunch
Starter
Main course

Ingredients

Method