Ingredients:2 small roasted beetroot
Wrap beetroot in foil and roast for 45 minutes or until cooked through, leave to cool.
2 tbsp mayonnaise
1 tbsp curry oil
Mix well until oil is incoporated into the mayonnaise.
100g crabmeat, picked for shell
3 scallions, topped, tailed and finely chopped.
- Mix crabmeat with scallions and half of the curry mayonnaise.
- Slice the beetroot thinly.
- Assemble the crabmeat in the centre of plate, arrange the beetroot around the crabmeat.
- Fill a piping bag with the extra curry mayonnaise and add to dish.