Makes enough salad to fill 24 cucumber cups
1 avocado, peeled, diced into small cubes
200 grams/7 oz crab meat
squeeze of lemon or lime juice
salt & pepper
2 tablespoons flax seed oil
1 tablespoon apple cider vinegar
1/2 teaspoon mustard
1 teaspoon honey
1. To make the dressing, mix all the ingredients together in a jam jar and shake well.
2. Pick over the crab meat to check for shells, and place the meat in a bowl. Add the avocado, squeeze of juice and season. Pour the dressing over the crab and gently fold it through.
3. To make cucumber cups, use a melon baller to remove the centre section, then cut the cucumber – mine ended up being about 2cm thick. Spoon the crab mixture into the cucumber shells. Other ways to serve the salad would be – on witlof leaves (bear in mind, these are bitter tasting), thin slices of apple, small pieces of toasted bagel, and many homewares shops sell special spoons and dishes for serving canapes.