The snack edit 621

Crab and Lemon on Crispbread

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

1 serving · 8 ingredients · 3 steps

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Crab and Lemon on Crispbread, plated and ready to serve. — The finished recipe. Crab and Lemon on Crispbread

Ingredients 1 to 6 for crab and lemon on crispbread arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for crab and lemon on crispbread arranged separately on a dark worktop. — Ingredients 7 to 8. A little, finely chopped Fresh red chilli. To taste Black pepper

Crab and Lemon on Crispbread, preparation step 1: Fork the crab with the mayonnaise, zest, a squeeze of juice, the chilli and pepper. Go gently so the meat stays in flakes. — Step 1. Fork the crab with the mayonnaise, zest, a squeeze of juice, the chilli and pepper. Go gently so the meat stays in flakes.

Crab and Lemon on Crispbread, preparation step 2: Lay the rocket over the crispbreads and pile the crab on top. — Step 2. Lay the rocket over the crispbreads and pile the crab on top.

The finished crab and lemon on crispbread. — Step 3. Eat straight away. Crab is at its best cold and within a day of opening the pot.

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