- 2 small wholewheat tortillas (40g)
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 1 tbsp cold pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 small ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the quail’s egg topping
- 6 quail’s eggs
- splash of white wine vinegar
- pinch of smoked paprika
For the crab topping
Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
Crab canapé nutritionPer crab canapé: 26 kcals, fat 1g, saturates 0.3g, carbs 2g, sugars 0.1g, fibre 0.5g, protein 1g, salt 0.1g