lunch · everyday
Chilled crab cups with lemon cauliflower cream
A chilled, velvety cauliflower cream topped with lemony crab and chives, served in small glasses.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Steam the cauliflower florets for about 12 minutes, until easily pierced. Drain and blend with the heavy cream and salt until completely smooth.
-
2
Stir in half the lemon zest and chill the purée in a covered shallow bowl until cool.
-
3
Check the cooked lump crab for bits of shell, then toss it with the lemon juice and chopped chives.
-
4
Spoon the purée into two small glasses and top with the crab.
