Create some moustache fuel this Movember and whip up a cracking little savoury snack.

Create some moustache fuel this Movember and whip up a cracking little savoury snack:

SPICED CRAB AND AVOCADO ON TOAST
David Johnson - Head Chef, The Admiral Codrington, London
Serves 6

400g white crab meat
½ bunch coriander
2 red chillies
1 lemon
100ml extra virgin olive oil
3 ripe green avocados
2 cloves of garlic
2 bunches of watercress
1 loaf sourdough bread

• De-seed the red chillies and chop finely along with the coriander. In a bowl, flake the crabmeat and add the chopped coriander and chilli. Zest the lemon and squeeze the juice of half a lemon and add to the meat with 25ml of the oil. Season to taste and place in the fridge until needed.
• Peel and remove the stones from the avocados, place in a food processor with the juice of half a lemon, garlic and the remainder of the oil and blend until smooth.
• Slice the sourdough into thick slices and grill both sides on a griddle pan until well toasted. Spread the avocado puree on and then spoon the crabmeat on top. Drizzle with a little oil and top with watercress and serve with wedges of lemon.

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For more recipes, check out the 'Cook Like a Man' cookbook HERE.