A lovely and elegant starter using a crostini with rosemary base, delicate crab meat on a soft and citrusy guacamole bed with a sprinkle of black sesame.
Recipe adapted from a similar one in the Romanian issue of Good Food Magazine, December 2011.
Last year: Pumpernikel rounds with beef ham, mustard and cornichons.
Two years ago: Simple bundt cake with raisins (Romanian guguluf).
Three years ago: Pasta alla carbonara (Italian) and Ginger-lemon chicken breast with honey-spicy vegetable sautee.
Ingredients (for the platter you see above):
- 50-60 g crostini (with rosemary seasoning)
- a few tablespoons of mini-crabs (in brine)
- 1 ripe avocado
- juice from 1/4 of a lemon
- a pinch of Himalayan salt
- 1 tablespoon black sesame seeds
Put the crostini directly on the serving platter (pick only the whole ones from the bag).
Crush the avocado pulp with the lemon juice and the salt in a bowl, using a fork. Transfer a bit on each crostini, pressing a little to create a soft layer:
Top each one with a bit of crab meat and sprinkle some black sesame on top. It's done, dig in! :)
Note: They can be made ahead for later use, but keep them in the fridge before serving. Also consider that a long stay before use can make the crostini a bit soaked and not-o-crunchy, so they're best to have right after they're made.