2 ripe avocados
175 g (6 oz) fresh white crabmeat or 175 g (6 oz) can crabmeat, drained and flaked
2 spring onions, trimmed and finely chopped
2 tbsp (30 ml) lemon juice
3 tbsp (60 ml) olive oil
pepper, to taste
1 tsp (5 ml) curry powder
3 tbsp (60 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
175 g (6 oz) fresh white crabmeat or 175 g (6 oz) can crabmeat, drained and flaked
2 spring onions, trimmed and finely chopped
2 tbsp (30 ml) lemon juice
3 tbsp (60 ml) olive oil
pepper, to taste
1 tsp (5 ml) curry powder
3 tbsp (60 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
method
1. Cut the avocados in half, discard the stones and scoop out the flesh to within 0.25cm 1/8 inch) of the skin.
2. Place the avocado shells in a shallow ovenproof dish and set aside.
3. Chop the avocado flesh into small cubes and place in a bowl.
4. Add the flaked crabmeat and spring onions.
5. Put the lemon juice, olive oil, seasoning and curry powder in a screw topped jar and shake until well blended.
6. Pour the dressing over the crab mixture and toss well.
7. Pile the mixture into the avocado shells.
8. Mix the breadcrumbs and Parmesan cheese together and sprinkle over the top of the avocados.
9. Bake at 200°C (400°f) mark 6 for 10 - 15 minutes or until the topping is crisp.
10. Serve immediately with a seasonal salad.
2. Place the avocado shells in a shallow ovenproof dish and set aside.
3. Chop the avocado flesh into small cubes and place in a bowl.
4. Add the flaked crabmeat and spring onions.
5. Put the lemon juice, olive oil, seasoning and curry powder in a screw topped jar and shake until well blended.
6. Pour the dressing over the crab mixture and toss well.
7. Pile the mixture into the avocado shells.
8. Mix the breadcrumbs and Parmesan cheese together and sprinkle over the top of the avocados.
9. Bake at 200°C (400°f) mark 6 for 10 - 15 minutes or until the topping is crisp.
10. Serve immediately with a seasonal salad.
serving amount
serves 4
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