Categories: July, starter

Ingredients

• 6 x 120g buffalo mozzarella balls
• 150g fresh white crabmeat
• 1/2 avocado, cut into small dice
• 1 vine-ripened tomato, skinned, deseeded and cut into small dice
• 3 tbsp quality mayonnaise
• 1/2 tbsp lemon juice
• curly endive salad leaves, to serve
• balsamic vinegar, to drizzle

Directions

1. Cut the top off each mozzarella ball and reserve. Use a melon baller or teaspoon to scoop out the inside of the mozzarella (keep this cheese to use for another dish).

2. Pick through the crabmeat to ensure there is no shell, then combine in a bowl with the avocado, tomato, mayonnaise, lemon juice and season. Fill each mozzarella ball with the crab filling.

3. Place some salad leaves on each plate, top with a mozzarella ball, replacing the reserved tops. Drizzle over a little balsamic vinegar and season with black pepper.

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