An elegant and light starter to any special meal.
This recipe uses:
Coconut, Chilli and Lemongrass Basmati Rice 250g
Grease 4 x 175g ramekins or dariole moulds.
Cook rice according to the pack, and allow to cool slightly.
Stir the crabmeat, crayfish, chives, lime zest and juice from half the lime into rice, chill until needed.
Press into the moulds then up-turn onto plates and serve with salad and lime wedges.
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