Avocado and crab stuffed with paprika mayonnaise recipe

Life Style: 3 tablespoons low-fat mayonnaise

1 lemon, quartered

¼ teaspoon smoked paprika

1/2 clove garlic, mashed

2 ripe avocados

6 cherry tomatoes, halved

100 grams (31/2 ounces) white crab meat

2 tablespoons fresh chives, chopped

In a small bowl, mix mayonnaise with 1 teaspoon lemon juice, paprika, and garlic. Add masala, mix and keep aside.

Cut the avocado in half and use a hot metal spoon to scoop it out of the peel. Alternatively, you can leave it in the peel and scoop out the pulp while eating it. Squeeze two-quartered lemons onto the avocado to prevent the flesh from turning brown.

Place two avocado halves on each plate, then fill each avocado with tomato and crab and top with mayonnaise. Sprinkle with chives and serve with remaining lemon wedges.