Pita with crab, egg, soft herbs and caperberries

Name: Pita with crab, egg, soft herbs and caperberries
Cook time: 30 min
Yield: 10
Ingredients: 1 white salad onion, finely sliced; 1 tsp caster sugar; Salt flakes; Juice of 1 lemon; 10 freshly made small pitas; About ¼ jar quality mayonnaise; 300g cooked Australian crab meat (available vacuum packed or in a tub from the fishmonger), drained of any liquid; 5 eggs, hard-boiledsliced in rounds; ½ bunch of chives, chopped; Fresh tarragon leaves; 10 caperberries (in jars at the supermarket); Cayenne pepper

January 24, 2013

easyTime:< 30 minsServes:10

This is a great cutlery-free entree for entertaining outside. You can set up a little assembly line of the toppings and cook or reheat the pitas on the flat top of the barbecue. They're simple to put together but loaded with sophisticated flavours.

Ingredients

1 white salad onion, finely sliced
1 tsp caster sugar
Salt flakes
Juice of 1 lemon
10 freshly made small pitas
About ¼ jar quality mayonnaise
300g cooked Australian crab meat (available vacuum packed or in a tub from the fishmonger), drained of any liquid
5 eggs, hard-boiledsliced in rounds
½ bunch of chives, chopped
Fresh tarragon leaves
10 caperberries (in jars at the supermarket)
Cayenne pepper

Method

Place the onion in a small bowl with the sugar, salt and lemon juice. Mix through and set aside for about five minutes to allow the onion to soften.
Put the warm pitas on plates or a board and top with a small dollop of mayonnaise, then the crab flesh, trying not to break it up too much.
Finish with the egg, chives, the softened onion, tarragon leaves, caperberries and a good sprinkling of cayenne pepper.