There can be no doubt that I’m in the throes of a mid-summer avocado obsession. First we were grilling them, then we had to make avocado fries, then we were stuffing them inside quesadillas, and now we are nestling them next to crab in this wonder of a little appetizer roll.
Can there be two words that belong together more than crab and avocado? I think not. OK, maybe wine and cheese. But crab and avocado were most assuredly made for each other, and they certainly belong together inside a flour tortilla with a squirt of lemon, some Dijon mustard, mayo, a little chopped lettuce and sesame oil. Oh, and it all comes together into one very sexy little appetizer.
And who else, but Nigella Lawson would give us such a treat? I mean, really. These crab and avocado rolls have all the earmarks of a Nigella recipe… simple, luscious, and a heavenly little indulgence.
The recipe only makes one wrap, so plan on doubling, tripling or octupling the recipe to however many people you are planning to serve. It also has you slicing the roll into thirds, but after making this a few times, I found that slicing it into smaller pieces not only serves more, but makes them easier to eat.
So I give you my latest in a possibly long line of avocado cravings. I cannot promise that I will be set free from this obsession any time soon. But there are worse things, no?
Crab and Avocado Rolls
Recipe courtesy Nigella Lawson
1/2 cup white crabmeat
1 tablespoon mayonaise
1 teaspoon Dijon mustard or wasabi paste
1 or 2 drops sesame oil
1/4 cup finely shredded iceberg lettuce
Squeeze lemon juice
1 soft flour tortilla wrap
Put the crabmeat into a bowl and add the mayonnaise, wasabi paste or Dijon mustard and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat.
Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.