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Recipe Ingredients
  • 75g pure spread
  • 1 aubergine, cut into ¼ inch thick slices (8 slices)
  • Beef tomatoes, cut into ¼ inch thick slices (8 slices)
  • 1 small courgette, thinly sliced
  • 170g can white crab meat
  • 1 tbsp fresh parsley, finely chopped
  • 2 tsp lemon juice
  • 2 drops Tabasco sauce - optional
  • 8 large fresh basil leaves
  • Salt and freshly ground black pepper
  • dressing
  • 50g pure spread
  • 1 tbsp wine vinegar
  • 50ml white wine
  • 1 shallot, chopped
  • 2cm cube of fresh root ginger, peeled & finely chopped
  • A squeeze of lemon juice
  • Salt and pepper
  • 1 tbsp fresh chives, snipped

Drain crab meat and place in a bowl with 50g Pure spread, parsley, lemon juice, Tabasco sauce. Mix until blended, and season to taste. Fry the aubergine in 25g of Pure spread for 2-3 minutes on each side until brown. Blanch the courgette slices in a pan of boiling water for 30 seconds. Remove from pan, place in cold water, drain and dry on kitchen paper.

Divide the crab mixture into four and roll into balls and flatten to form a patty the same diameter as the vegetable slices. Make the stack in the following order; aubergine, tomato, crab patty, tomato, aubergine, placing a basil leaf between the vegetables. Season each layer. Overlap the courgette slices on the top of each stack. Place a small knob of Pure spread on the top of each stack and cover with foil. Chill until required.

Bake in a preheated oven 180°C/350°F/gas mark 4 for 20-25 minutes.

To make the dressing; put the wine vinegar, wine, shallots and ginger in a pan on a low heat for a 10 minutes to infuse the liquid. Sieve the dressing, press the ginger and shallots to squeeze out the flavoured liquor. Replace in the pan over a low heat, whisk in the Pure until it melts and is mixed into the sauce. Season to taste and add the lemon juice. Add the chopped chives and serve hot with the crab stacks.