Crab Bruschetta

Well, well, well. Consider me surprised. I can't claim credit for this one at all, it's Rich's creation. On Monday we fancied crab so Rich said he'd make something. I was expecting a crab and prawn linguine (honestly the only thing I can think of) but he came up with this beauty. Every Christmas he makes the starter for his family's Christmas dinner and this is a hot contender. It's good, seriously good. I've already made more for my lunch tomorrow. 

Serve 2 croutons for a starter, and 3 filled us up nicely as a main. This recipe makes 2-3 portions.

Crab:

• 2 x 240g crab (or use fresh if available) 
• 2 spring onions (finely chopped)

• 1 tbsp mayo

• 1 tbsp lemon juice (fresh)

• Half tbsp lime (fresh)

• 2 tbsp orange juice (fresh) 

• 1 tbsp cholula hot sauce 

• Salt and pepper

Salad:

• 1 and a half avocados (cubed)

• 1 tomato (cubed)

• Half tbsp lime (fresh)

• Half tbsp Tabasco 

• Half tbsp soy sauce

• 2 spring onions (finely chopped)

• Salt and pepper

Croutons: 

• Slightly stale baguette 

• Olive oil

• Salt and pepper 

In separate bowls, mix together the crab and the salad ingredients and set a side. In a heavy-based frying pan, heat the oil. Slice the baguette into rounds and place in the pan. Drizzle with a little more olive oil and when brown on one side, flip over and toast the other side. 

Line up on a plate and pile on the salad and crab mix. Drizzle over olive oil, grind some pepper and voilà!