Rotolo of Courgette with Crab, Lemon, & Cream Cheese

A beautifully light yet satisfyingly moorish summer canapé.

Ingredients

Serves 6

• 3 courgettes
• 100g white crab meat
• 180g cream cheese
• 1 lemon
• 2 tbsp chopped dill

Method

1. 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.
2. Mix the crab, cream cheese, and zest of the lemon together in a bowl with some salt and pepper.
3. Remove the courgette strips from the lemon water and pat dry.
4. 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.