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  • 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


  • 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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