Avocado Crab Salad

Recipe by Lyle Michael

Ingredients
• 2 small firm, not unripe, avocados
• 250 g shredded crab meat
• 2 eggs
• 1 tbsp mayonnaise
• 8-10 Roma tomatoes
• 1 tbsp Balsamic vinaigrette
• Tortilla chips

Method
Beat the eggs whole and keep ready.
Add a tbsp of fat (vegetable or canola oil) and pan-fry the crab meat. Add the egg so that it spreads evenly and stir quick. Add a pinch of salt. Avoid the egg cooking fast and drying up. Scrambled egg crab is ready.
Cube the avocado, should be a nice light green and not buttery soft.
Spread the crab at the base of a (pretty) bowl.
Drizzle a little of the Balsamic vinegar, let it seep in.
Add the avocado and tomatoes. Drizzle the rest of the vinegar over.
Sprinkle cracked pepper to add a zing.
Rim the bowl with tortilla chips and serve at room temperature.