Crab and avocado are perfect partners when served together. This is a lovely recipe to prepare for just a little something to delight your dinner guests!
This recipe can be made up to one day ahead of serving.
Ingredients[]
Crab Mixture[]
1 T.butter[]
- 1 T. plain flour
- 2 T. milk
- 1 T. cream
- 2 T. mayonnaise
- 2 t. tomato paste
- 1 t. lemon juice
- 1¼ t. dry mustard
- 3/4 c canned crab, (drained)
- 1/4 c. cream cheese
Avocado Mixture[]
- 1 avocado, chopped
- 1 clove garlic, (minced garlic > 1 teaspoon )
- 2 t. lemon juice
- 1½ t. Tabasco sauce
- 4 oz. cream cheese
Lettuce Cups[]
- 1 butter lettuce
- 6 small cups
Directions[]
Crab Mixture[]
- In a mixing bowl, combine milk, mayonnaise and cream.
- Melt butter in saucepan, stir in the flour and stir over low heat for 1 minute.
- Gradually stir in the combined milk, mayonnaise and cream.
- Stir consistently over the heat until the mixture boils and thickens.
- Remove from the heat, stir in tomato paste, lemon juice and mustard.
- Cover mixture and allow to cool to room temperature.
- Stir the crab into cooled sauce.
- Process crab mixture and cream cheese until smooth.
Avocado Mixture[]
- Process 125 g of cream cheese, avocado, garlic, lemon juice and Tabasco together until smooth.
Lettuce Cups[]
- Drop lettuce leaves into a pan of boiling water.
- Drain immediately.
- Place leaves in a bowl of iced water.
- Drain immediately.
- Line 6 individual 125 ml cup dishes with the lettuce leaves.
- Spoon crab mixture evenly into lettuce-lined cups and refrigerate for 1 hour.
- Spoon avocado mixture evenly over crab mixture.
- Top with remaining reserved lettuce leaves and refrigerate for several hours or overnight prior to serving.
- To serve, upend cups onto a plate, garnish with lemon slices and avocado slices.