Ray with buttery parsley & capers
This classic way of treating meaty white
fish, sometimes called meunière, is so simple - everything's cooked in one pan
Crab-stuffed avocados
Serves 4
Easy
Prep:
Stuffing the cavity of a halved avocado has
to be one of the easiest ways to serve it, and
this crab filling can be made ahead
Skip to ingredients
- 100g white crabmeat
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- handful basilleaves, shredded with a few of the smaller leaves left whole, to serve
- 1 red chillideseeded and chopped
- 2 avocados
Nutrition: per serving
- kcal204
- fat19g
- saturates2g
- carbs2g
- sugars1g
- fibre2g
- protein6g
- salt0.41glow
Method
step 1
To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
step 2
To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
