Celebrity Chef Gary Mehigan has teamed up with Bombay Sapphire to create dishes that are a perfect match with gin.
Brush both sides of the sourdough slices with a little olive oil and place on baking trays, Season with a little salt and bake for 10-12 minutes or until crisp and golden. Set aside.
Drain the crab on paper towel and pick out any shell, then place in a small bowl with the mayonnaise and gently combine.
Pile each slice of toast with the crab mixture on top of each toast. Dot with avocado and sprinkle with Dukkah. Garnish with microherbs, drizzle with extra virgin olive oil if using and serve immediately.
For the crab toasts:
Blend the egg, mustard, lemon juice and ½ tsp salt in a small blender until light and frothy.
Add half the oil and blend until creamy. Add the remaining oil and continue blending until creamy.
This will keep, closely covered with plastic film, in the fridge for up to 5 days.
Makes approximately 30
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