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Tricia doyle crab
Image: Tricia Doyle

Tian of Crab with Avocado and Vine Tomato Salsa

Tricia Doyle, Head Chef in the British Embassy Dublin, shares her recipe for this easy crab starter.



  • 250g white crab meat
  • 1 tsp mayonnaise (readymade is fine)
  • Freshly ground black pepper
  • Squeeze of lemon juice


For the avocado and vine tomato salsa:


  • 2 avocados, diced
  • 2 vine, tomatoes, skin removed, deseeded and diced
  • 2 scallions, finely diced
  • 1 red chilli, finely diced
  • 1 handful fresh coriander - chopped 
  • 1 tbsp virgin olive oil
  • 1 Lime, juice


For the basil oil

  • 2 handful of basil leaves
  • 4 tbsp olive oil
  • Squeeze of lemon juice

To garnish

  • Fennel and lime wedges


  1. Pick through the crab to check for shell and remove if any, spoon through the mayonnaise, lemon juice and black pepper, set aside
  2. In a bowl mix the avocado and vine tomato salsa ingredients together
  3. In a blender blitz the basil, olive oil and lemon juice for two minutes till you have a lovely green oil.

To Assemble

  1. You will need four ring moulds approx., 7cm wide x 4cm deep
  2. Place the mounds on four starter plates. Spoon the salsa mixture between the four moulds, followed by the crab and pat down gently. Remove the mould.
  3. Garnish with fennel, lime wedges and drizzle the basil oil around the crab.


"The crab is an easy started and you can make ahead and keep in the fridge," Tricia says.