- 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
Directions
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 ]