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Avocado stuffed with crab

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Ingredients for 1 servings:

  • 1 avocado(s), ripe
  • 40 g crabs, peeled
  • 2 tbsp yogurt
  • 1 tbsp crème fraîche
  • 1 tsp tomato paste
  • 1 garlic clove(s)
  • 1 dashes lemon juice
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the yogurt, crème fraîche, and tomato paste. Mash the garlic clove. Season with lemon juice, salt, pepper, and a little nutmeg. Add the prawns to the yogurt mixture. Halve the avocado and remove the pit. TIP: Using a not-too-sharp knife, cut the avocado flesh into small cubes inside the skin, making it easier to scoop out. Fill the halves with the cream and eat with a teaspoon. Make sure you use ripe avocados with soft flesh. Serve with some toasted ciabatta bread or toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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