Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Prep:10 mins
Serves 4
100g white crabmeat1 tsp Dijon mustard2 tbsp olive oilhandful basil leaves, shredded with a few of the smaller leaves left whole, to serve1 red chilli, deseeded and chopped2 avocados
STEP 1To 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.STEP 2To 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.
