Tuesday 23 January 2018

SPEEDY SUPPERS

Aoife McElwain

Words: Aoife McElwain Photos: Mark Duggan

Serves 2 Prep Time: 10 minutes

INGREDIENTS

4 slices of sourdough (or your favourite toasting bread)

4 heaped tablespoons of mayonnaise

1 orange

200g of crabmeat

1 avocado

Half a lime

Salt

Pepper

METHOD

1 Start by toasting your bread. Meanwhile, grate the zest of half your orange into your mayonnaise. Slice the orange in half and squeeze in 1 tablespoon of orange juice. Mix well.

2 When your toast is ready, smear a little bit of orange mayonnaise on the toast. Top with the crabmeat.

3 In a small bowl, mash the avocado flesh with a fork until smooth. Squeeze in the juice of half a lime, and a generous pinch of salt and pepper. Mix well before adding a spoonful to the crab on toast.

4 Top with another dollop of orange mayonnaise. Finish with a final grating of orange zest, and a pinch of salt and pepper.

Autumn is my favourite time to eat. I love the coziness of slow-cooked stews and the simple comfort of mushrooms on toast. Before we get stuck into the deep, earthy flavours of autumn, we're keeping it light this week with two September ingredients that feel like a last hurrah for the summer.

Pick up a pot of fresh Irish crab meat from your fishmongers or good supermarket to create an indulgent toasty snack. Enjoy the last of the globe artichokes steamed simply and dipped in butter.

Irish Independent

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