These canapés from Jason Atherton taste as good as they look. If you don’t have time to fry the tortillas, you can serve the crab and avocado on bread instead.
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Ingredients
- 5 small flour tortillas
- Vegetable oil for frying
- Sea salt to sprinkle
- 4 spring onions, trimmed and rubbed in vegetable oil
- 2 ripe avocados
- Juice 1 lemon
- 150g cooked white crabmeat
- 1 tbsp mayonnaise
- Pinch cayenne pepper
- Squeeze lemon juice
- Salmon caviar (from Waitrose and Ocado or fishmongers)
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Method
- Using a straight-sided cutter, stamp out 18 x 6cm discs from the tortillas, discarding the trimmings. Heat a good splash of oil in a pan and, when hot, drop in the tortilla discs. Fry for 30-60 seconds on each side until golden. Remove with a slotted spoon to kitchen paper to soak up excess oil. Season with a pinch of sea salt.
- Heat a griddle pan over a high heat and cook the oiled spring onions until golden and softened. Remove from the heat and slice into 2cm lengths. Set aside.
- Stone and peel the avocados, then mash with most of the lemon juice and plenty of salt and pepper.
- Mix the crab with the mayonnaise, cayenne pepper and remaining lemon juice, then season. To serve, spoon the mashed avocado onto the tortilla, then top with a couple of bits of spring onion. Add a small dollop of the crab mixture, then top with some caviar and serve.
Nutrition
- 105kcals Calories
- 5.9g (1.1g saturated) Fat
- 3.1g Protein
- 10g (0.5g sugars) Carbs
- 1.3g Fibre
- 0.2g Salt
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