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, sugar 1g, salt 0.41 g

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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, sugar 1g, salt 0.41 g

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