Marco’s Avocado with Fresh Crab & Herbs
Time: 15 mins
A delicious starter, perfectly to serve before a Mother’s Day feast!
- 50g crab meat
- Lemon juice, to taste
- Maldon salt
- Extra-virgin olive oil
- 1 avocado
- A selection of fresh herbs
Season the crab meat to your taste with lemon juice, a pinch of salt and olive oil.
Carefully peel the avocado and slice it in half horizontally, so that you end up with a top and bottom.
Remove the stone and slice away the base so it can stand on a plate.
Fill the centre of the avocado with the crab meat and put the top half on top of the crab.
Place the avocado on a plate.
Using a pastry brush, paint olive oil onto the avocado and onto the herbs. Stick the herbs onto the oiled avocado. The oil should hold them.
Scatter some herbs around the plate and garnish with Maldon salt flakes.