Mini-Crab Salad Canapes

Ingredients

• 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 tbsp flax seed oil
• 1 tbsp apple cider vinegar
• 1/2 tsp mustard
• 1 tsp honey

Directions

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 2 cm 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.