Crab and avocado tortillas

Method

1. 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.
2. 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.
3. Stone and peel the avocados, then mash with most of the lemon juice and plenty of salt and pepper.
4. 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.