Crab canapes made simple, a great starter or lite snack
- baby gem lettuce
- 140 g white crabmeat
- 1 red chilli deseeded and finely chopped
- 2 tbsp natural yoghurt
- 1 tbsp chopped coriander
- Finely chopped zest of lime and juice of 1 lime
- 2 avocados sliced
- A handful of seedless grapes
- pine nuts
- some white wine
- tbsp sugar
Pull off single leaves of the lettuce to form a natural dish.
Mix the crab,chilli,coriander,lime zest and juice with the yoghurt and some salt and pepper.
Cut the grapes in half and poach gently with the wine and sugar, and also toast the pinenuts in a dry pan until tinged brown.
Slice the avocado finely and add to the lettuce leaves, then scoop some of the crab mix on top and finish with some grapes and toasted pine nuts.