Using two forks, separate the crabmeat into very small pieces (chop up if necessary) and put in a mixing bowl.
Combine the crabmeat and mango pieces and mash together.
Add the sour cream, shallot, lemon juice, brandy, paprika, salt and freshly ground black pepper.
Stir to combine. Taste and adjust the seasoning if necessary.
Arrange the fresh lettuce leaves on a flat serving platter.
Place the avocado halves on the leaves and fill with crab mixture.
Chill for at least one hour and, before serving, garnish with the dill sprigs and cherry tomatoes. Great for a hot summer day.
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