Potted crab with avocado, crème fraiche and caviar

<em>Time Out</em> and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs

Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08.

They will be showing off the tricks of the trade and giving visitors to sample food.

Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home.

Restaurant: Verre by Gordon Ramsay, Hilton Creek

Chef: Matt Pickop

Signature dish: Potted crab with avocado, crème fraiche and caviar

Tian of crab
60g white crabmeat
1tbsp mayonnaise
1 x avacado – half diced, half roughly chopped
1 x lemon juiced
1 x drop Tabasco sauce
1 x tomato (blanched, skinned and diced)
1 x shallot (finely chopped)
200g crème fraiche
½ leaf gelatin

Base: - pick the crabmeat, add the mayonnaise, chopped chives and salt. Mix thoroughly and then check for seasoning. Place into the rings on a tray, and place into the fridge.

Guacamole: - puree the half avocado with some lemon juice and salt, add a drop of Tabasco sauce, and then pass through a drum sieve. Put the puree into a bowl, and add the diced avocado, tomato, shallots. Mix them all together thoroughly. then place into the moulds on top of the crab mix. be sure to leave a lip around the top of the tians for the topping.

Topping: - melt the crème fraiche and add the gelatin. Mix thoroughly, make a tester to check thickness, then top the tian.

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