- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 avocados
- ½ lemon, juiced, plus wedges to serve
- Salt
- 4 slices sourdough
- Olive oil, for drizzling
- 1 cup picked crab meat, to serve
- 1 tsp Korean chilli flakes, to serve
- ¼ cup Japanese mayonnaise, to serve
- 1 packet toasted Korean seaweed
For the cucumber salad
- 1 Lebanese cucumber, thinly sliced
- ½ tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp soy sauce
- ¼ tsp sugar
- ½ tsp toasted white sesame seeds
- ½ tsp toasted black sesame seeds
- ¼ tsp Korean chilli flakes
Instructions
- Combine the ingredient for the cucumber salad and set aside while you prepare the remaining ingredients.
- In a medium bowl, mash the avocado flesh with the lemon juice and a generous pinch of salt. Drizzle the bread generously with olive oil and dry-toast to your liking in a large frying pan (to make it fancy, you can use a chargrill pan to toast the bread, if you like.).
- Top the toasts with crushed avocado, picked crab meat and cucumber salad. Sprinkle with toasted sesame seeds and chilli flakes, then serve with the mayonnaise, Korean toasted seaweed and extra lemon wedges on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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