2 ripe avocados
1 tablespoon lemon juice
2 1/2 ounces canned crab meat
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
1 tablespoon mayonnaise
6 tablespoons Double Devon Cream
1/2 teaspoon mild chili powder
freshly ground pepper
Cut the avocados in half and remove the pits.
Scoop out the flesh, keeping the skins intact.
Mash the flesh with
the lemon juice.
Add the crab, peppers and mayonnaise.
Lightly whip the Double Devon Cream and fold into the
Add the chili powder and seasonings.
Pile the mixture into the avocado skins and serve on a bed of
lettuce with lemon wedges and hot buttered toast.
Serves 4 people.