Ingredients:
1 (170 g) cans crabmeat, drained
1 green onions, end trimmed and finely chopped
1 tablespoon sour cream or 1 tablespoon yoghurt
1/4 teaspoon cayenne pepper
2 ripe avocados, halved and stone removed
8 leaves red oak leaf lettuce, washed and torn
fresh ground black pepper
Directions:
Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
Spoon the crabmeat mixture evenly among avocado halves.
Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.