Crab and Avocado Rolls

Circle B Kitchen

Recipe courtesy Nigella Lawson

1/2 cup white crabmeat

1 tablespoon mayonaise

1 teaspoon Dijon mustard

1 or 2 drops sesame oil

1/2 avocado

1/4 cup finely shredded iceberg lettuce

Squeeze lemon juice

1 soft flour tortilla wrap

Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat.

Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.