• Ingredients:


    -  Butane gas burner

  • Lunch-Starter
  1. Burn the avocado halves with a butane burner. 
  2. Where the pit was, fill the avocado half with crab salad. 
  3. Slice some spring onions and sprinkle them over the avocado. 
  4. Cut thick strips of bread and fry them in a pan until crispy.
  5. Place the slices of bread on the crab salad and decorate with edible flowers.