Serves 4
white crabmeat 100g (try Bumble Bee available at gourmet stores)
dijon mustard 1 tsp (try Roland available at gourmet stores)
olive oil 2 tbsp
salt and pepper to taste
basil leaves a handful, shredded, with a few of the smaller leaves left whole, to serve
red chilli 1, deseeded and chopped
avocadoes 2
Flake the crabmeat into a small bowl. (If using canned meat, squeeze the water completely.) Mix in the mustard and oil, then season to taste. Add the basil and chilli just before serving.
To serve, halve and stone the avocadoes. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.