a fresh and healthy midweek meal, a weekend lunch or perhaps canapes for guests, this recipe combines my love of chilli, lemon and white crab meat with creamy avocado and crunchy brown toast. what's more, this is now featured in saco kitchen's summer recipe inspiration.
serves one as a meal, two as a snack.♥ 170g white crab meat
♥ two ripe avocados
♥ two slices of brown bread, toasted
♥ one lemon
♥ 1 tsp red chillis, chopped
♥ dash of olive oil, infused with garlic
♥ or, dash of olive oil and chopped garlic clove
♥ sea salt and crushed peppercorns
take the stone out of the avocados and mash up the flesh. add coarse sea salt to taste - i don't use salt in cooking too much but in my opinion the salt really adds to it :)
drain the white crab meat (even more fab if you can find fresh) and stir in the juice of the lemon and red chillies, keeping a slice of lemon for garnish. i also spritzed in some of my garlic infused olive oil from my little set but you could use a dash of olive oil and finely chopped garlic clove instead.
meanwhile, lightly toast your bread and cut off the crusts. i still ate them, just wanted the toast to look pretty!
spread the avocado like so and layer up the chilli and lemon crab.
there you have it! you could also add a little watercress or rocket here as the peppery flavours work really well with the crab.