Avocados Egyptienne
INGREDIENTS:
3 tbsp mayonnaise
1 1/2 tbs lemon juice
1 tbsp tomato puree
1-2 tsp curry paste or powder
2 avocados
175g/ 6oz crabmeat
garnish:
1 lemon
cucumber slices
1 Blend together the mayonnaise, 1/2 tablespoon lemon juice, the tomato puree, curry paste or powder.
2 Halve the avocados, remove the stones and sprinkle with the remaining lemon juice.
3 Blend the crabmeat with the dressing and spoon on top of the avocados.
4 Cut the lemon into wedges, arrange on each halved avocado and garnish the plates with thinly sliced cucumber.
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