A beautifully light yet satisfyingly moorish summer canapé.
- 3 courgettes
- 100g white crab meat
- 180g cream cheese
- 1 lemon
- 2 tbsp chopped dill
- Cut each courgette lengthways into thin strips, then cut each strip in half lengthways. Place half of the strips in a bowl of warm water with a squeeze of lemon juice, and griddle or BBQ the rest, then leave to cool.
- Mix the crab, cream cheese, and zest of the lemon together in a bowl with some salt and pepper.
- Remove the courgette strips from the lemon water and pat dry.
- Lay the griddled strips of courgette out on a flat surface, place a raw strip on top (so that the edges with the skin are facing in opposite directions), spread each with a small amount of crab and cream cheese mixture, then roll up. Place on a serving board, drizzle with extra virgin olive oil, a squeeze of lemon, sprinkle over the dill, then serve.