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Avocado Filled with Mango and Crab Meat

Serves 4

Ingredients

  • 100g/3½oz crabmeat, preferably fresh (substitute drained, canned crabmeat if necessary)
  • 1 mango, peeled and chopped
  • 100ml/3½fl oz sour cream
  • 1 shallot, peeled and finely chopped
  • 1 tsp lemon juice
  • 2 tsp brandy
  • Good pinch sweet paprika
  • salt and freshly ground black pepper, to taste
  • 8 fresh lettuce leaves, washed and dried
  • 2 ripe avocados, peeled and de-seeded
  • Sprigs of fresh dill and cherry tomatoes , to garnish
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Method

  1. Using two forks, separate the crabmeat into very small pieces (chop up if necessary) and put in a mixing bowl.
  2. Combine the crabmeat and mango pieces and mash together.
  3. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and freshly ground black pepper.
  4. Stir to combine. Taste and adjust the seasoning if necessary.
  5. Arrange the fresh lettuce leaves on a flat serving platter.
  6. Place the avocado halves on the leaves and fill with crab mixture.
  7. 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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