Crab and avocado salad with lemon
Ingredients
- 34º Degrees Nature (24 crackers)
- 225 g (1/2 lb) large crab pieces, drained and peeled
- 1/2 red pepper, yellow or orange, diced
- 2 green onions, trimmed and thinly sliced (plus an amount for garnish)
- Zest and juice of 1 lemon
- Joe Beef Hot sauce (to taste)
- 125 ml (1/2 cup) Sir Kensington classic mayonnaise (or to taste)
- 15 ml (1 tbsp) of Mrs. McGarrigle mustard
- Favuzzi Lemon & Salt, freshly ground black pepper and hot sauce
- 1 ripe avocado, peeled and sliced into small bite-sized crackers
- Young leaves of spinach or arugula (or other leafy vegetable)
Preparation
Serves 6 to 8
Preparation - 30 minutes
1. In a small bowl, mix mayonnaise, mustard, diced bell pepper, spring onions, lemon juice, salt, and pepper.
2. Add crab meat, taking care not to break the chunks.
3. Taste and add salt, pepper, hot sauce or lemon juice to taste.
4. Increase or decrease the quantity of mayonnaise to taste.
5. Refrigerate salad if not used immediately.
6. Cover each cracker with a spinach or arugula leaf and top with a slice of avocado.
7. Just before serving, garnish each cracker with about 1 teaspoon of crab salad.
8. Garnish with sliced spring onions and lemon zest.
9. Tip: Avoid slicing the avocados too long in advance as the flesh quickly turns brown once in contact with air.
