Sunday, 22 January 2017

Smashed Avocado & Crab Bruschetta

I vividly remember having a similar lunch, an avocado and crab sandwich on Jamaican hard ouch bread, whilst on holiday to Jamaica a few years ago at my aunties home. It's amazing the tropical delights you can rustle up for a quick lunch when you are residing in a warm tropical climate. I've recreated my tasty lunch but using tinned crab, which is perfectly fine as after all, who goes to source fresh crab to put in a sandwich.


Serves 3-4 (depending upon appetite)

Ingredients
170 g cooked crabmeat
1 teaspoon crushed dried chillies
large squeeze of half a lime
1 small avocado, skin and stone removed
1 spring onion, finely diced.
salt and pepper to taste.
1 baguette, sliced. 

Method
In a small bowl mix the crab meat, crushed chillies and lime and set aside. In another small bowl, mash the avocado using a fork, add the spring onions, salt and pepper and mix well. Slice the baguette 1cm thick and lightly toast until they are light brown on each side. Spoon a tablespoon of the avocado on the baguette slices followed by a tablespoon of the crab.

xxx



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