2 ripe avocados
175 g (7 oz) can of crabmeat or the meat from 1 cooked crab
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) white wine
few drops of Tabasco
10 ml (2 tsp) tomato puree
salt and freshly ground pepper
300 ml (1/2 pt) Bechamel Sauce
7 g (1 tbsp) parsley, finely chopped
175 g (7 oz) can of crabmeat or the meat from 1 cooked crab
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) white wine
few drops of Tabasco
10 ml (2 tsp) tomato puree
salt and freshly ground pepper
300 ml (1/2 pt) Bechamel Sauce
7 g (1 tbsp) parsley, finely chopped
method
1. Cut the avocados in half carefully and remove the stones and some of the flesh.
2. Sprinkle the crab meat and chopped avocado flesh with lemon juice and white wine.
3. Add the rest of the ingredients to the bechamel sauce and fill the halved avocados, piling the mixture up as high as it will go without spilling.
4. Bake at 180°C (350°F) Gas 4 until golden brown.
5. Serve sprinkled with chopped parsley.
2. Sprinkle the crab meat and chopped avocado flesh with lemon juice and white wine.
3. Add the rest of the ingredients to the bechamel sauce and fill the halved avocados, piling the mixture up as high as it will go without spilling.
4. Bake at 180°C (350°F) Gas 4 until golden brown.
5. Serve sprinkled with chopped parsley.
serving amount
serves 4
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