Avocado Filled with Mango Crab

  • 100 gm 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 leave
  • 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.

[ Cook’s Comments – perfect for that special dinner party ]

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