Crab and Lemon on Crispbread

Make crab and lemon on crispbread, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g White crab meat (Cooked, as sold.)
2 tsp (10 g) Light mayonnaise
2 crispbreads, about 20 g Rye crispbread
10 g Rocket
Zest of half a lemon Lemon zest
A squeeze Lemon juice
A little, finely chopped Fresh red chilli
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Fork the crab with the mayonnaise, zest, a squeeze of juice, the chilli and pepper. Go gently so the meat stays in flakes.
2. Lay the rocket over the crispbreads and pile the crab on top.
3. Eat straight away. Crab is at its best cold and within a day of opening the pot.

Contains gluten cereals, eggs, crustaceans and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/crab-lemon-crispbread

AI-generated images illustrating the recipe.

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