Avocado Filled with Mango Crab

100g can crabmeat
1 small mango, peeled and sliced
100 ml sour cream
l shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
Good pinch paprika
Salt and pepper to taste
8 lettuce leaves
2 avocados halved and seeded
Dill sprigs and cherry tomatoes to garnish

Mash crabmeat and mango together. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together. Make a bed of lettuce leaves on a flat serving dish. Place an avocado half on the leaves and fill with the crab mixture. Chill for at least 1 hour before serving. Garnish with dill sprigs and cherry tomatoes.

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