Thai Crab and Crayfish Rice Timbales
- 16 - 30 Minutes
- 250g pack of Tilda Coconut, Chilli & Lemongrass Steamed Basmati rice
- 100g fresh white crabmeat
- 180g crayfish tails in brine, drained
- 1 tbsp chopped chives
- 1 lime
- 2 tbsp half fat crème fraiche (50g)
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.