Sumac crab and avocado with tahini dressing
Prep time: 30 mins
1 egg 150ml olive oil I lemon, juiced 100g fresh brown crabmeat, cooked 1 tbsp tahini 450g fresh white crabmeat, cooked 1/2 lemon, juiced, plus extra for the avocados 1 tsp ground sumac 50g fresh basil, leaves only, finely chopped 50g fresh parsley, leaves only, finely chopped 2 large avocados black sesame crisp flatbread 2 lemons, cut into quarters
1 To make the dressing, whisk egg, drizzling in olive oil until mixture reaches a thick consistency. Add lemon juice and the cooked brown crabmeat. Combine and season well, then stir in the tahini.
2 In a separate bowl, combine the cooked white crabmeat, lemon juice, sumac and herbs, and season to taste. Peel and thinly slice the avocados, squeezing lemon juice over to prevent discolouration, if not serving immediately.
3 To serve, top pieces of black sesame crisp flatbread with some of the sumac crab and the avocado slices, and drizzle with the tahini dressing. Serve with lemon quarters.