Avocado Shells With Mango and Crabmeat Salad
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 125 g fresh mixed crabmeat
- 1 ripe mango, peeled and chopped
- 1 tablespoon tomato puree
- 5 tablespoons Greek yogurt
- 1 tablespoon sweet chili sauce
- 1 lime, juice of, plus
- lime wedge, to serve
- 2 summer avocados
directions
- Place the crabmeat in a bowl and loosen gently with a fork. Add the chopped mango and blend together.
- In a separate bowl, mix the tomato puree with the Greek yoghurt, chilli sauce and most of the lime juice. Add to the crabmeat and mango mixture and then stir gently to combine.
- Cut the avocados in half and remove the stones. Spoon out half of the flesh from each shell, chop roughly and carefully stir in to the crabmeat.
- Drizzle the avocado shells with the rest of the lime juice, then spoon the crabmeat and mango mix in to them.
- Serve with lime wedges on the side for squeezing over.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.