Waitrose and Partners
Crab, avocado & sriracha cucumber boats

Crab, avocado & sriracha cucumber boats

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

5 out of 5 stars(2) Rate this recipe
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

  1. 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.

  2. 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.

  3. 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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