2 ripe avocados
1 tbsp (15 ml) lemon juice
53 g (2 1/2 oz) can crab meat
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
1 tbsp (15 ml) mayonnaise
90 ml (3 fl oz) fresh double cream (heavy cream)
1/2 level tsp (2.5 ml) mild chilli powder
salt and freshly ground pepper
1 tbsp (15 ml) lemon juice
53 g (2 1/2 oz) can crab meat
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
1 tbsp (15 ml) mayonnaise
90 ml (3 fl oz) fresh double cream (heavy cream)
1/2 level tsp (2.5 ml) mild chilli powder
salt and freshly ground pepper
method
1. Cut the avocados in half and remove the stones. Scoop out the flesh, keeping the skins, and mash with the lemon juice. Add the crab, peppers and mayonnaise.
2. Lightly whip the fresh cream and fold into the crab mixture. Add the chilli powder and seasonings.
3. Pile the mixture into the avocado skins and serve on a bed of lettuce with lemon wedges and hot buttered toast.
2. Lightly whip the fresh cream and fold into the crab mixture. Add the chilli powder and seasonings.
3. Pile the mixture into the avocado skins and serve on a bed of lettuce with lemon wedges and hot buttered toast.
serving amount
serves 4
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