Featured in Feast 14 – March 2017
2tbsp of chopped coriander
3 ripe avocados
Oven baked mini tomatoes
Carefully pick over the crab meat making sure there is no shell in it, place into a bowl together with the mayonnaise, chopped coriander and a good seasoning of sea salt flakes and freshly ground black pepper. Spoon the mixture into a piping bag and place in the fridge until needed.
Peel the avocados, cut in half, remove the stone and then slice lengthways as thinly as possible.
Lay out 6 pieces of cling film on your work surface and along the centre of each piece lay the slices from half an avocado about 20cm in length, slightly overlapping each slice. Sprinkle with lemon juice and lightly season with sea salt.
Pipe the crab meat just off centre along the length of the avocado slices and then using the cling film roll up tightly like a sausage and tie each end.
Place in the fridge to firm up.
Serve with elderflower mayonnaise and oven roasted tomatoes