Crab-stuffed avocados

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
2. To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Tip

For a cheaper version, mix the same ingredients with some flaked tinned tuna rather than crab.

PER SERVING

204 kcalories, protein 6g, carbohydrate 2g, fat 19 g, saturated fat 2g, fibre 2g, salt 0.41 g

Latest comments and suggestions

• cmf-foodfile

  11 March 2009

  cmf-foodfile commented on this recipe

  Whether it's crab or tuna that you use - the amount shown in the picture for this recipe looks woeful! It would surely look much better to scoop out some of the flesh from the avocado and mix that through the crab/tuna - and a dollop of mayo. And hopefully, I've remembered to brush the halved avocadoes well with lemon juice, so they flesh doesn't start to turn brown. I have to say, also, that some garlic and onion would probably help the flavour too.

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• Jules

  31 March 2009

  Jules commented on this recipe

  This recipe was really easy to prepare and looked fantastic, although initially I thought the mustard was too strong, once it has sat in the fridge for an hour the flavors seemed to blend better. It was light and you could clearly taste all the ingredient, there was nothing heavy about this. I did use more crab than the recipe suggested. I would definitely do this again.

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• Jules

  31 March 2009

  Jules rated and commented on this recipe

  

  Opps forgot to rate this!

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Ingredients

• 100g white crabmeat
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
• 1 red chilli , deseeded and chopped
• 2 avocados

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 100g white crabmeat
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
• 1 red chilli , deseeded and chopped
• 2 avocados

PER SERVING

204 kcalories, protein 6g, carbohydrate 2g, fat 19 g, saturated fat 2g, fibre 2g, salt 0.41 g

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