Spiced crab on toast with avocado, shrimp and pea shoots

 

Serves 6

1 banana shallot, finely diced
1 glove of garlic, peeled and crushed
20g ginger, peeled and finely diced
20g red chilli, finely diced
160ml olive oil
50ml sherry
60ml fish stock
500g brown crab meat
40ml lemon juice
50g fresh white breadcrumbs
Sea salt and ground black pepper
20ml Lingham’s sweet chilli sauce 
4 slices of sour dough
30 peeled Atlantic shrimps
30g pea shoots
2 avocadoes 

Gently sweat down the shallot, ginger, chilli and garlic in 110ml of the olive oil without colouring until soft. Add the sherry and fish stock and bring to the boil. Then turn down the heat, add the brown crab meat, season with sea salt and pepper and simmer for 15 minutes. Add 20ml of lemon juice, the sweet chilli sauce and bread crumbs and mix well. Cook for a further five minutes, check the seasoning and chill in the fridge. Brush the sour dough with olive oil and lightly char grill (or toast if you prefer).

Spread the brown crab mix onto the toast, arrange on a plate with five shrimps, a few pieces of sliced avocado and the pea shots dressed with the remainder of the olive oil and lemon juice.