Avocado with Sweet Piquanté Peppers and crab

Recipe by: Peppadew | Photo by: Peppadew

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Prep: 15 mins
Serves: 4

This makes a beautiful presentation for a starter or light weekend lunch. Avocados are filled with a fresh combination of Peppadew™ Sweet Piquanté Peppers and crab meat, tossed in a light dressing and garnished with chives.

Ingredients

1 (250g) tin crab meat

2 ripe avocados

12 Peppadew™ Sweet Piquanté Peppers, chopped

1 dessertspoon lime or lemon juice

1 1/2 tablespoons mayonnaise

1 dessertspoon tomato purée

1 dessertspoon Cognac

salt and freshly ground black pepper

4 to 8 chive blades to garnish

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Preparation method

1. Drain the crab meat. Remove any gristle and cut into small pieces. Reserve 4 attractive pieces for garnish.

2. Carefully cut the avocados in half lengthways. Remove the stones and spoon out the flesh. Clean the skins, dry and set aside. Chop the flesh finely. Mix with the lime (or lemon) juice and transfer to a measuring jug. Add the mayonnaise, tomato purée, cognac, salt and pepper. Using a hand blender blend the mixture until it has the consistency of a smooth sauce.

3. Gently toss the pieces of crab and Sweet Piquanté Peppers into the sauce. Fill the 4 avocado skins with the mixture. Garnish with reserved pieces of crab and chive.