Avocado With Spicy Crabmeat

Latchy's Note:

This is just so simple to do and is a nice starter. You could always cut up finely a red or green chilli if you like things hot. Best made close to serving

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (170 g) can crabmeat , drained
• 1 green onion , end trimmed and finely chopped
• 1 tablespoon sour cream or 1 tablespoon yoghurt
• ¼ teaspoon cayenne pepper
• 2 ripe avocados , halved and stone removed
• 8 leaves red oak leaf lettuce , washed and torn
• fresh ground black pepper

Directions:

1. Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
2. Spoon the crabmeat mixture evenly among avocado halves.
3. Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.

Reviews

[~Nimz~]

Latchy this was a very nice light salad that went well with our grilled fish meal. I did all a little extra sour cream because it was a little dry. I also sprinkled lemon juice on the avocado before filling with the crabmeat mixture. Thanks for a great recipe.

[Miss Annie in Indy]

After tasting I decided this did not need yoghurt or cayenne pepper. I used lemon juice and salt / pepper. A wonderful salad. The delicate crab flavor and avacaco blend beautifully. With just a hint of lemon.

[JustJanS]

Definately simple to do, but we felt it needed plenty of freshly groung rock salt, and then sprinkled it with a lemon, garlic, mustard dressing as we ate our way through the avocado as we felt it was a bit dry. But a great recipe we'll make again. Oh, and we added a chopped green chilli for that bit of heat!