Crab and Avocado Duet
A chilled, elegant stack of lump crabmeat and fresh avocado seasoned with Dijon mustard and lemon juice.
- 10
- min
- 4
- servings
- ~170
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Halve, pit, and peel the avocado, then cut the flesh into roughly 1.5 cm pieces. Combine them in a small bowl with 1 tbsp of lemon juice and a pinch of salt, tossing gently to coat. In a separate medium bowl, whisk the remaining lemon juice together with the Dijon mustard, white pepper, and salt. Fold in the crabmeat until evenly dressed.
- 2
Set an empty, both-ends-removed can upright on a serving plate as a mold. Press a quarter of the avocado into the base, then layer a quarter of the dressed crabmeat on top, pressing down lightly to compact the stack. Carefully lift the can away to reveal the molded portion, then scatter a pinch of chives over the top. Repeat the process for the remaining three servings and serve immediately.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
