Crab, avocado & sriracha cucumber boats

Name: Crab, avocado & sriracha cucumber boats
Prep time: 30 min
Total time: 30 min
Yield: 28
Ingredients: 1 Perfectly Ripe Extra Large Avocado, halved and stoned; 2 salad onions, finely chopped; 1 clove/s garlic, crushed; ¼ tsp ground cumin; 1 unwaxed lime, zest and juice; 100 g tub Seafood & Eat It Handpicked White Crab; 25 g pack coriander, leaves finely chopped; 2 midi cucumber; 1 tbsp Sauce Shop Honey Sriracha Drizzle, to serve

Fresh-flavoured crab drizzled with sweet-spicy honey sriracha offers a complex flavour profile without being too filling.

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Gluten free

Makes28
CourseCanape
Prepare30 mins
Cook-
Total time30 mins

Ingredients

1 Perfectly Ripe Extra Large Avocado, halved and stoned
2 salad onions, finely chopped
1 clove/s garlic, crushed
¼ tsp ground cumin
1 unwaxed lime, zest and juice
100g tub Seafood & Eat It Handpicked White Crab
¼ x 25g pack coriander, leaves finely chopped
2 midi cucumber
1 tbsp Sauce Shop Honey Sriracha Drizzle, to serve

Method

Scoop the avocado flesh into a bowl and roughly mash it with a fork. Stir in the salad onions, garlic and cumin. Mix in ½ of the lime juice and season. In a separate bowl, combine the crab, coriander, lime zest and the remaining lime juice; season.
Cut the cucumbers in ½ lengthways, then scoop out and discard the seeds. Cut each hollow cucumber ½ into 7 pieces (about 3cm each). Sit the pieces on a work surface, hollow-side up, and divide the avocado mix between them.
Top with the crab mixture and transfer to a serving platter. Cover and chill for up to 2 hours, if making ahead. Drizzle with the honey sriracha sauce to serve.

Nutritional

Typical values per item when made using specific products in recipe

Energy	96kJ/ 23kcals
Fat	1.6g
Saturated Fat	0.3g
Carbohydrates	0.7g
Sugars	0.6g
Fibre	0.6g
Protein	1.1g
Salt	0.1g

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Crab, avocado & sriracha cucumber boats

Ingredients

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