Crab-stuffed avocados
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- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Stuffing the cavity of a halved avocado has
to be one of the easiest ways to serve it, and
this crab filling can be made ahead
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 204 | |
| fat | 19g | |
| saturates | 2g | |
| carbs | 2g | |
| sugars | 1g | |
| fibre | 2g | |
| protein | 6g | |
| low in | salt | 0.41g |
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
Method
- STEP 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.
- STEP 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.
RECIPE TIPS
TIP
For a cheaper version, mix the same ingredients with some flaked tinned tuna rather than crab.
Goes well with
Recipe from Good Food magazine, February 2009
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