These delicious little parcles are ideal for a light sumemr lunch or served as an entree or as part of a nibble platter.

Ingredients

• 2 teaspoons gelatin
• ¼ cup water
• 300 grams crabmeat (fresh or frozen and defrosted)
• ¼ cup thick mayonnaise
• 2 spring onions, trimmed and finely chopped
• 2 tablespoons sour cream
• 2 teaspoons prepared mustard
• 1 tablespoon chopped fresh chervil or lemon thyme
• 250-300 grams smoked salmon slices

Tomato dressing

• 1 juicy red tomato, blanched and peeled
• ½ cup olive oil
• 2 tablespoons cider or white wine vinegar
• 1 tablespoon chopped fresh parsley

Mango dressing

• 1 fresh mango, peeled and finely diced
• ½ cup olive oil
• 2 tablespoons cider or white wine vinegar
• 1 tablespoon chopped fresh lemon thyme or chives

Method

1. Sprinkle the gelatin over the water and allow to sponge. Heat in the microwave for 10-15 seconds or until the gelatin has melted.
2. Flake the crabmeat and place in a bowl with the mayonnaise, spring onions, sour cream, mustard, chervil, lemon thyme and gelatin mixture.
3. Line 4x ¾ cup-capacity ramekin moulds with plastic wrap and then line each with smoked salmon slices, leaving any excess over-hanging.
4. Fill each ramekin with ¼ of the crabmeat filling. Fold over any over-hanging smoked salmon slices. Cover with plastic wrap and place a light weight on each (I stand them on top of one another). Refrigerate for 4 hours.
5. Remove from the fridge 30 minutes before serving. Turn upside down and serve with the tomato or mango dressing.

Tomato dressing

1. Cut the tomato in half horizontally, squeeze out and discard the pips. Finely chop the flesh and mix with the olive oil, vinegar and parsley. Season with salt and pepper.

Mango dressing

1. Mix the diced mango with the olive oil, vinegar and herbs. Season with salt and pepper.

Cooks Tips

- Make sure the crabmeat is drained of excess moisture. Canned crabmeat can also be used. - Use good mayonnaise to achieve a better-end flavour. - Allowing the parcels to come to room temperature before serving will allow all the flavours to be more pronounced. Serving foods either too hot or too cold will mask the flavours.