---
title: "Tian Of White Crab, Avocado and Langoustine Emulsion · Rampant Scotland"
description: "Traditional Scottish Recipes - Tian Of White Crab, Avocado and Langoustine Emulsion This recipe (and illustration) for a Tian of White Crab comes from the Head "
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_tian.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Tian Of White Crab, Avocado and Langoustine Emulsion · Rampant Scotland

Recipes

# Tian Of White Crab, Avocado and Langoustine Emulsion

[Original page](https://web.archive.org/web/20250315083406/http://www.rampantscotland.com/recipes/blrecipe_tian.htm)

*Traditional Scottish Recipes*
 *- Tian Of White Crab, Avocado and Langoustine Emulsion*

*This recipe (and illustration) for a Tian of White Crab comes from the Head Chef Julian Wright of the 2 AA rosette restaurant [Livingston's](http://www.livingstons-restaurant.co.uk/index.htm), based in Linlithgow. The ingredients below are sufficient for four people.*

## Ingredients

*For the Tian*

- 6oz (170g) White Crabmeat
- 2 Avocados, Ripe, Peeled and Roughly Chopped
- 6 Langoustines (shell on). Peel and keep the shells and claws (discard head)
- 1 Chilli, deseeded and finely chopped
- Fresh Coriander, chopped
- Zest Coriander, chopped
- Zest of 1 Lemon
- Juice of 1 Lemon
-

2 oz (55g) Mascarpone *For the Emulsion*

-

1 Onion, finely chopped

- 1 Clove Garlic, peeled
- Langoustine Shells and Claws
- 1 Carrot, finely chopped
- 1 Knob of Butter
- 2 Dashes of Tabasco
- 2 Dashes of Worcester Sauce
- 2 Tablespoons of Tomato Puree
- 1 Glass of White Wine
- 1 Pint (20 fluid ounces = 600ml = Two and a half cups) of Water
- 100ml (3.5 UK fluid ounces/0.4 US cups) Milk **Method:**
 Sweat off all the ingredients for the emulsion in a heavy based pan and add tomato puree. Cook on a high heat for 2 minutes to soak up all juices, then add wine and reduce. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve. Add milk and reserve.
 In a bowl place crabmeat, coriander, zest of lemon, mascarpone and mix. Season. In another bowl, place avocado, chilli, juice of lemon and season.
 Ring both mixes and place one on top of the other and place on plate. Whisk up langoustine and milk with a hand blender till frothy and spoon around your Tian. Garnish with whole langoustine and sprinkle with chopped coriander.

## Source

From Rampant Scotland, restored from the page as it stood on 15 March 2025. [Original page](https://web.archive.org/web/20250315083406/http://www.rampantscotland.com/recipes/blrecipe_tian.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 0 of 1 links on this page are restored on this site.