Creole Avocado

A quick and easy appetizer requiring very little preparation.

Ingredients

4 servings:

• 2 avocados
• 30 g parboiled rice
• 1 can crabmeat
• 4 tablespoons mayonnaise
• 1 teaspoon mustard
• 200 ml oil
• 1 tablespoon ketchup
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped herbs
• salt and pepper

Instructions

1. Bring rice to a boil in two and a half times its own volume of salted water. Cook until the water is fully absorbed.
2. Mix in mayonnaise and mustard. Add salt, pepper, lemon juice and ketchup.
3. Cut avocados in half. Scoop out and dice the inside.
4. Toss together avocado pulp, crabmeat, mayonnaise and cooled rice in salad bowl.
5. Fill each avocado skin with the prepared mixture and sprinkle with finely chopped herbs. Refrigerate until serving.
6. Best served with a light white wine.