Flatbread with Crab and Arugula
by Caren McSherry
There is a huge array of flatbreads on the market now, choose the one you like best, ensure that it is fairly thin with char marks indicating it has been wood fired.
This makes a nice light appetizer or 2-3 rolls on a plate with chili mayo in the centre is a great first course.
This makes a nice light appetizer or 2-3 rolls on a plate with chili mayo in the centre is a great first course.
Ingredients:
- 1 1/2 pounds fresh Dungeness crab meat
- 1/2 lime, for squeezing
- 3 flatbreada, thin and charred (at least 8 inches square)
- 2 cups fresh arugula, long stems removed
- 1 cup chipotle mayonnaise or sweet Thai chili sauce, for dipping
Tropical Guacamole:
- 2 ripe avocados, coarsely chopped
- 1/2 ripe papaya, peeled, seeded, and diced
- 1 large shallot, finely minced
- 1 large clove garlic, minced
- 1 cup grape tomatoes, quartered
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh lime juice
- 1 to 2 tsp your favourite hot sauce
- 1/2 cup chopped fresh cilantro
- Fleur de sel and freshly ground pepper
Method:
1. Blot the crab on paper towels, taking care to remove any shells. Break apart the large pieces. Give it a squeeze of fresh lime and chill until assembly.
2. To make the tropical guacamole, Place the avocado, papaya, shallot and garlic in a medium bowl. Using a large fork, mash the ingredients together, do not mush, you want it chunky about the size of your thumbnail.
3. Add the Worcestershire, lime, hot sauce and tomatoes. Stir to combine. Add the cilantro and taste for seasoning.
4. To assemble, lay one piece of flatbread on your work surface, cut it into an 8 inch square. Spread a layer of guacamole lightly over the flatbread square, then spread over a third of the crab, sprinkle on a third of the arugula, and roll up. Repeat with remaining flatbreads to create two more rolls.
5. You can either cut each roll in half on the diagonal to serve as a starter (see note), or into 1-inch pieces for appetizer bites.
6. Serve with chipotle mayonnaise or sweet chili sauce.
2. To make the tropical guacamole, Place the avocado, papaya, shallot and garlic in a medium bowl. Using a large fork, mash the ingredients together, do not mush, you want it chunky about the size of your thumbnail.
3. Add the Worcestershire, lime, hot sauce and tomatoes. Stir to combine. Add the cilantro and taste for seasoning.
4. To assemble, lay one piece of flatbread on your work surface, cut it into an 8 inch square. Spread a layer of guacamole lightly over the flatbread square, then spread over a third of the crab, sprinkle on a third of the arugula, and roll up. Repeat with remaining flatbreads to create two more rolls.
5. You can either cut each roll in half on the diagonal to serve as a starter (see note), or into 1-inch pieces for appetizer bites.
6. Serve with chipotle mayonnaise or sweet chili sauce.
Note:
If you choose to serve as a starter, dress the plate with another small handful or arugula, and enhance with a squeeze of fresh lime and fleur de sel. Put the dipping sauce in a small condiment cup.
Makes 6 starter-size rolls or 24 bite-size appetizers
Makes 6 starter-size rolls or 24 bite-size appetizers
