Sumac Crab and Avocado with Tahini Dressing
|For the dressing:|
|juice of 1 lemon|
|100g||fresh brown crabmeat, cooked|
|For the crab:|
|450g||fresh white crabmeat, cooked|
|Juice of ½ lemon|
|1 tsp||ground sumac|
|50g||pack of fresh basil, leaves only, finely chopped|
|50g||pack of fresh parsley, leaves only, finely chopped|
|Extra lemon juice for the avocados|
|2||lemons, cut into quarters|
Whisk the egg, drizzling in the olive oil at the same time, until you have a thick consistency. Add the lemon juice and the cooked brown crabmeat. Combine and season well before finally stirring in the tahini.
Combine the cooked white crabmeat, lemon juice, sumac and herbs, and season to taste. Peel and thinly slice the avocados, squeezing lemon juice over the top to prevent discoloration, if not using immediately.
Top pieces of flatbread (see page 169 of Orient Express to learn how to make your own delicious Black Sesame Crisp Flatbread) with some of the sumac crab and the avocado slices, and drizzle with the tahini dressing. Serve with lemon quarters.