North Sea crab cocktail with avocado

Name: North Sea crab cocktail with avocado
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 red pepper; 1 ripe avocado; 1 TEASPOON Lemon juice; 1/2 Baby Romaine Lettuce; 1 TEASPOON + 2 tablespoons oil; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Honey; 200 g North Sea crab meat; 4-6 discs Baguette bread; 2 stem(s) Dill; 7-10 Tbsp Lemon corners

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 red pepper
1 ripe avocado
1 TEASPOON Lemon juice
1/2 Baby Romaine Lettuce
1 TEASPOON + 2 tablespoons oil
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Honey
200 g North Sea crab meat
4-6 discs Baguette bread
2 stem(s) Dill
7-10 Tbsp Lemon corners

Directions

1
Halve, clean and wash the peppers. Cut the bell peppers into small cubes. Cut avocado in half, remove stone and spoon the flesh out of the skin. Cut the flesh into cubes and sprinkle with lemon juice. Wash, clean and cut the romaine lettuce into strips
2
Heat 1 tsp. oil in a grill pan. Grill the slices of bread for 3-4 minutes while turning. Remove. Season vinegar with salt, pepper and a little honey. Fold in 2 tablespoons of oil. Mix avocado, paprika, salad, vinaigrette and prawns
3
Wash the dill, shake dry and cut the flags of 1 stalk into small pieces. Mix dill and shrimp cocktail and season with salt and pepper. Season crab cocktail with salt and pepper and serve with bread. Garnish with dill and lemon wedges
4
With 6 people: