Avocado stuffed with crab and paprika mayonnaise recipe
Ingredients
3 tbsp low-fat mayonnaise
1 lemon, quartered
¼tsp smoked paprika
1?2 clove garlic, mashed
2 ripe avocados
6 cherry tomatoes, halved
100g (31?2oz) white crab meat
2 tbsp fresh chives, chopped
In a small bowl, mix the mayonnaise with 1 tsp of lemon juice, the paprika and garlic. Season, mix and set aside. Halve the avocados and use a hot metal spoon to slip it out of its skin. Alternatively, you can leave it in the skin and spoon out the flesh while eating it. Squeeze two lemon quarters over the avocado to stop the flesh turning brown. Put two avocado halves on each plate, then fill each avocado with tomatoes and crab and top with the mayonnaise. Sprinkle with chives and serve with the remaining lemon wedges.
