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Salade de Crabe à l’Avocat
- Serves
6
- Difficulty
Easy
- Ready in
25 min
By Joanne Harris and Fran Warde
Published 2005
This delicious combination of sweet crab and creamy avocado is perfect for a summer picnic or light lunch. Purists may prefer to cook their own crab, but most fishmongers should have ready-cooked fresh crabs and freshly prepared crab meat, which, as long as it has not been frozen, should serve just as well.
Ingredients
700 g 200 g 3
Method
Mix the crabmeat, spring onions, chilli, lime juice and seasoning in a bowl. Cut the tomatoes in half and place in a bowl with the toasted sesame seeds, seasoning and olive oil. Lay a bed of lettuce leaves on each of the serving plates, cut the avocados in half and remove the stones, peel and place on top of the lettuce. Divide the crabmeat between the avocados, filling the hollows generously,