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ingredients
1 ½
Tbsp Spicy Sambal or favourite hot sauce (23ml)
½
cup mayonnaise (125ml)
3
Tbsp fresh chopped chives (45ml)
2
tsp honey (10ml)
1 ½
lb(s) lump crabmeat, picked over for shells (680g)
3
ripe avocados
1
dash salt and pepper to taste
2
limes juiced
1
bunch watercress rinsed and dried, separated onto 6 plates
3
limes halved
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directions
Step 1
In a medium bowl combine the sambal, mayonnaise, chives, honey and crabmeat. Mix until well combined.
Step 2
Season with salt and pepper.
Step 3
Halve the avocados and remove the pits (hit the centre of the pit with a large knife and twist the pit ¼ turn and pull out). Using a large spoon, separate the flesh from the skin, keeping the halves as intact as possible.
Step 4
Lightly brush both sides of the avocado halves with limejuice.
Step 5
Season the flesh with salt and pepper.
Step 6
Fill the avocado halves with the crab mixture and place one with each serving of watercress. Squeeze the juice of half of a lime over the greens and avocado before serving.