- In a bowl, combine the crab meat and crème fraîche.
- Thinly slice the avocados, squeeze over the lime juice and toss with a pinch of sea salt.
- Preheat the grill. Drizzle the bread with the olive oil and toast under the grill.
- Top each toasted baguette slice with a few slices of avocado, a spoonful of crab, a grind of black pepper and garnish with the chilli and coriander.
Recipe kindly provided by Yeo Valley