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Crab-stuffed avocados

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

Nutrition: per serving
HighlightNutrientUnit
kcal204
fat19g
saturates2g
carbs2g
sugars1g
fibre2g
protein6g
low insalt0.41g
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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

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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Overall rating

A star rating of 3.9 out of 5.14 ratings
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