• 1 pint thick béchamel sauce
• 2 tablespoons tomato concentrate
• 1 tablespoon grated onion
• 1 tablespoon butter
• 1 tablespoon curry powder
• 1 pound cooked crabmeat, flaked
• 2 ripe avocado pears
• salt
• juice of 1 lemon

To 1 pint thick Béchamel Sauce, add 2 tablespoons tomato concentrate and 1 tablespoon each grated onion, butter and curry powder. Fold in flaked crabmeat and heat mixture just to boiling point, but do not let it boil.

Halve 2 avocado pears lengthwise; remove the stones and score flesh with a knife; sprinkle with salt and lemon juice to preserve colour. Pile avocado halves high with crabmeat mixture and arrange in a baking dish; add 1 inch boiling water and cover dish with foil. Bake in a slow oven (350°F-M3) for about 20 minutes.