Crab meat and avocado salad with coriander oil.
This is a simple procedure, involving nothing more than a mix of ingredients. The freshness of the avocado with the lemon juice combines with the sweet crab meat and the spiciness of Tabasco (should you choose to use it) in a superb little starter for two, or a salad for one.
That’s all you need.
- 1 large ripe avocado
- 120g white crab meat (can be tinned)
- 1/2 lemon
- 2 tablespoons mayo
- salt, pepper
- coriander oil (optional, see recipe) or fresh coriander
- chili flakes, Tabasco (optional)
Cut the ripe avocado in two lengthways, remove the seed, and then remove slowly the flesh with a spoon or a teaspoon keeping the skin intact for stuffing. Chop the flesh small.
Drain the crab meat well (should you use tinned). Mix all the avocado with the crab meat now, the mayo, taste ans season with salt, pepper and lemon juice and a teaspoon of coriander oil or the fresh chopped coriander leaves. Now add the chili, or/and Tabasco sauce should you be Intrepid and like it spicy. To taste.
Serve with fresh bread, melba toast or crackers.
The coriander oil is simply olive oil blended together with a bunch of fresh coriander, leaves, stalks and all.