Ideal as a summer snack or as a delicate entree when you have guests, this recipe is simple and delicious.
2×170 g cans Crab Meat, drained
1/4 cup coconut cream
2 tbsp coriander, shredded
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 small red chilli, finely chopped
salad, to serve
lemon wedges, to serve
cracked pepper, to serve
Mix together crab, coconut cream, coriander and chilli.
Halve and remove stone from each avocado.
Drizzle lemon juice over cut side of avocado. Divide crab mixture between
each avocado. Drizzle with oil and serve with salad, lemon wedges and pepper.