• 4servings
  • 60minutes

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Nutrition Info . . .

VitaminsB6, C, E
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 200g crabmeat

  2. 1 mango, peeled and chopped

  3. 200ml sour cream

  4. 2 shallots, peeled and finely chopped Juice

  5. 1 lemon

  6. 2 tsp brandy

  7. 1/4 tsp paprika

  8. 4 avocados Fresh dill, to garnish

Instructions Jump to Ingredients ↑

  1. Using two forks, separate the crabmeat into very small pieces and put into a small bowl with the chopped mango pieces. Add the sour cream, shallots, 2 tsp lemon juice, brandy and paprika and stir to combine. Season with salt and pepper. 

  2. Cut the avocados in half, remove the stones and squeeze the remaining lemon juice over each half, to prevent them browning. Fill each avocado half with the crab and mango mixture and then place in the refrigerator to chill for at least 1 hour. 

  3. Transfer the chilled avocado halves to 4 individual serving plates (2 halves per plate) and garnish each one with a few fresh dill sprigs and a grinding of black pepper. Serve immediately.

  4. From Taste magazine, January 2008 .


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