Chapons, croûtons that have been rubbed with garlic, add great
texture to salads. This salad makes an excellent entrée.
500 gmcooked spanner crab meat, drained125 gm (1/2 cup)mayonnaise2golden shallots, finely chopped1 tbspfinely chopped chervil, plus extra sprigs to serve1 tbspfinely chopped chives, plus extra to serve1 tbspfinely chopped basil2 tsptarragon leaves2butter lettuce, leaves separated1 avocado, dicedLemon wedges, to serve (optional)Garlic chapons16thin baguette slices (about 1/3 baguette)125 ml (½ cup)olive oil1garlic clove, halved
For garlic chapons, preheat oven to 180C. Brush both sides of baguette slices with oil, then bake on an oven tray, turning once, until golden (5-10 minutes). Rub bread with cut side of garlic, season to taste and cool. Chapons will keep in an airtight container for up to 2 days.
Combine crab, mayonnaise, shallot and herbs in a bowl, and season to taste.
Layer lettuce and avocado in serving bowls, top with chapons and crab mixture, and serve scattered with chervil sprigs, extra chives and lemon wedges.