Avocado Cups with Curried Crab


  • 2 shallots, diced
  • 2 tbs canola oil
  • 3 tbs garam masala
  • 2/3 cup mayonnaise
  • 2 tsp tomato paste
  • grated rind and juice of 1 lemon
  • kosher salt and black pepper to taste
  • 3/4 lb lump crabmeat
  • 2 ripe avocados
  • lemon twist, cilantro and paprika for garnish
  • Mince the shallots and heat the oil in a small saucepan.
  • Add the shallots and the garam masala and fry gently, stirring until the shallots are soft. About 3 minutes.
  • Turn into a bowl and allow to cool.
  • Add the mayonnaise to  the cold shallots and curry along with the tomato paste, lemon rind and juice, salt and pepper.
  • Fold in the crab meat.
  • Halve the avocados, lengthwise and remove the pits.
  • Place each avocado half on a serving plate and spoon an equal amount of the filling.
  • Garnish with lemon twists and a sprinkling of paprika.
  • Serve as an appetizer.

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