Serves 8
Ingredients
For the dressing
1 egg
150ml olive oil
Juice of 1 lemon
100g fresh brown crabmeat, cooked
1 tablespoon tahini
For the crab
450g fresh white crabmeat, cooked
Juice of ½ lemon
1 teaspoon ground sumac
50g fresh basil, leaves only, finely chopped
50g fresh parsley, leaves only, finely chopped
2 large avocados
Extra lemon juice for avocados
Method
To serve
Black sesame crisp flatbread
2 lemons, cut into quarters
To make the dressing
1. Whisk the egg, drizzling in the olive oil at the same time, until you have a thick consistency.
2. Add the lemon juice and the cooked brown crabmeat.
3. Combine and season well before finally stirring in the tahini.
To prepare the crab
1. Combine the cooked white crabmeat, lemon juice, sumac and herbs, and season to taste.
2. Peel and thinly slice the avocados, squeezing the lemon juice over the top to prevent discolouration, if not using immediately.
To serve
1. Top pieces of black crisp flatbread with some of the sumac crab
and the avocado slices, and drizzle with the tahini dressing.
2. Serve with lemon quarters.
