Crab and Lemon on Crispbread
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
White crab meat is 85 kcal per 100 g and mostly protein, so it eats far lighter than its price suggests. A 100 g pot from the chiller covers this with some over.
Zest gives more crab flavour than juice does. Juice alone makes it wet.

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