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Sumac Crab and Avocado with Tahini Dressing

by Silvena Rowe from Orient Express

A fresh and light Asian inspired crab recipe. The inviting seafood dish brings together delicate crab with sweet sumac and a creamy tahini and avocado dressing.

From the book

Silvena Rowe


For the dressing:
1 egg
150ml olive oil
juice of 1 lemon
100g fresh brown crabmeat, cooked
1 tbsp tahini
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
2 large avocados
Extra lemon juice for the avocados
To serve:
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.


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