ingredients100g white crabmeat
1 tsp Dijon mustard
2 tbsp olive oil
leaves, shredded with a few of the smaller leaves left whole, to serve
1 red chilli, deseeded and chopped
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste.
- Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Source : BBCfood