150 g white and brown crabmeat
1 chilli red, seeded and finely chopped
small bunch coriander leaves chopped
1 lime, juiced
1 tsp olive oil
1 avocado, stone removed and peeled
- Cut the cucumber into 12cm sections and then cut each section into thin strips along their lengths using a mandoline or a sharp knife. These need to be thin enough to roll up easily, so discard the end strips that are mostly skin. Lay the other strips on the worksurface.
- Mix the crab, chilli and coriander, and use enough lime juice and olive oil to bind the mixture. Season well. Divide the mixture between the strips.
- Cut the avocado into strips the same length as the width of the cucumber and add a few pieces of avocado to each. Roll the strips round the fillings carefully, then set the rolls on their ends.