Crab and Avocado Starter


Serves 2
Prep Time 5 mins
Cooking Time 10 mins

  • 1 large Avocado
  • 8oz/215g Fresh or tinned crabmeat
  • 1 tsp Tomato puree
  • 4oz/115g Low fat cream cheese (Philadelphia)
  • Splash of Tabasco sauce
  • Salt and black pepper
  • 2 slices Prosciutto ham


  • Slice the avocado in half.
  • Remove the stone and put the skins aside.
  • Scoop out the flesh into a clean bowl.
  • Add the crabmeat, tomato puree, low fat cheese and mix well.
  • Add the Tabasco (to taste) and season with salt and pepper.
  • When it’s thoroughly combined transfer back into the avocado shells.
  • Top with a slice of Prosciutto ham.
  • Place on a baking tray.
  • Bake for 10 minutes in a preheated oven at 190C/375F/Gas mark 5


  • Mixing bowl
  • Baking tray

Cooks Tip

  • Any leftovers can be served cold the next day

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