CPO Fish -Lobster Recipe Cuts
Crab, Avacado and baby watercress crostini
Daniel Lingiah
Preparation time 20 mins
Cooking Time 5 mins
Serves 2

1 Ripe avocado
300g White crab meat
1/4 Mild chilli
1 Shallot
1 Lemon
4 Slices rustic white bread
Cold pressed rapeseed oil
Chilli and Garlic dressing
2 Handfuls of baby watercress


Skin and de-stone avocado, mash slightly in a bowl leaving some good texture.
Finely chop the chilli and shallots, mix with avocado, seasoning and a small glug of cold pressed rapeseed oil and a squeeze of lemon.
Heat a griddle pan, season and oil bread. Griddle on both sides.
Build the crostini by spreading some of the avocado on the bread followed by white crab meat, season if needed.
In a bowl dress baby watercress with chilli and garlic dressing, place on top of crab and serve with a wedge of lemon.
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