Crab And Avocado Duet Recipes

CRAB-STUFFED AVOCADOS

Crab-stuffed avocados image

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

Provided by Barney Desmazery

Time 10m

Number Of Ingredients 6

Ingredients

100g white crabmeat
1 tsp Dijon mustard
2 tbsp olive oil
handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
1 red chilli , deseeded and chopped
2 avocados

Steps:

To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium

TIAN OF CRAB AND AVOCADO

Tian of Crab and Avocado image

A great no cook dish

Provided by seafoodandeatit

Time 15m

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 pack of Seafood & Eat It - Fifty Fifty Crab
a pinch of Curry powder
1 Lime, zest and juice
1 teaspoon of Mayonnaise
a handful of Coriander, chopped
1 Avocado
1 Tomato, finely chopped
1/2 Onion, finely chopped
Salt and Pepper, for seasoning

Steps:

Mix the crab meat, curry powder, lime, mayonnaise and coriander.
In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
Split the avocado and crab mixtures into two portions.
Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.

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