2 teaspoons extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
12 whole plain bagel chips
1/2 small European cucumber, halved and thinly sliced
12 grape tomatoes, halved
1 teaspoon aged balsamic vinegar
4 chervil sprigs, for garnish
In a medium bowl, combine the crème fraîche with the red pepper, mustard and lime zest. Season with salt and pepper, then gently fold in the crabmeat. In a small bowl, toss the avocado with the olive oil and lemon juice.
Place 1 bagel chip on each of 4 plates. Spoon half of the crab onto the 4 bagel chips. Top each with another bagel chip, the remaining crab and a final chip. Arrange the cucumber slices, avocado and grape tomatoes on top. Drizzle olive oil and the balsamic vinegar on the plates, top with a chervil sprig and serve.