Method:
1 Preheat oven 200°C fan-forced. 
2 Combine lime and lemon rinds with the crab meat in a medium bowl.  Add egg, herbs, sour cream, season with salt and pepper, mix well
3 Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well.
4 Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set.
5 Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately